Middle Eastern Lamb Tart
2 tblspns extra virgin olive oil
1 tblspn tomato paste
2 cloves garlic, crushed
350g lean lamb mince
1 tspn ground coriander
Pinch of dried chilli flakes
2 tspns cumin seeds, toasted
1/4 cup lemon juice
1/4 cup finely chopped mint, plus extra to serve
6 sheets filo pastry
50g unsalted butter, melted
2 tomatoes, seeds removed, chopped
1/2 tspn sumac
1 red onion, finely chopped
2 tblspns chopped flat leaf parsley
1 cup hummus
1/3 cup feta, crumbled
Preheat the oven to 200°C. Lightly grease a 12cm x 35cm loose-bottomed tart pan.
Heat 1 tbs oil in a frypan over medium-high heat. Add the tomato paste and half the garlic and cook, stirring, for 1 minute. Add lamb, coriander, chilli flakes and 1 tsp cumin seeds, then cook, stirring, for 5-6 minutes until browned all over. Stir through 2 tbs lemon juice and 1 tbs mint, season, then remove from heat. Set aside.
Brush 1 filo sheet with butter (cover the remaining filo with a tea towel while you work). Top with another filo sheet and brush with butter. Repeat with remaining filo and butter, then use it to line the tart pan. Prick the base with a fork. Bake for 8-10 minutes or until pastry is crisp and lightly golden. Cool slightly, then push the centre of the pastry down.
Meanwhile, combine tomato, sumac, onion and parsley in a bowl with remaining 1 tbs oil, garlic, 1 tsp cumin, 1 tbs lemon juice and 2 tbs mint. Season and set aside.
Spread centre of the pastry case with hummus, then scatter with lamb and feta. Bake for 3-4 minutes to warm through. Remove from oven and top with parsley mixture and extra mint leaves, to serve.