Open Lamb Tart with Feta

A delicious savory pastry topped with pan-fried lamb, aromatics, red wine, olives, and tomatoes, finished with crumbled feta and herbs.

Savory Lamb Main Course Pastry Feta

Estimated Nutrition

Calories

1243.1

kcal / serving

2486.2 kcal total

Carbs

69.3g

per serving

138.5 g total

Fat

81.1g

per serving

162.1 g total

Protein

59.2g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

For the pastry

piece

Egg

Free-range; for the pastry dough

Feta Cheese

Crumbled

GrainsCereals

225

Plain Flour

For the pastry

Liquids

Water

For the pastry

Red Wine

Meat

piece

Lamb Chump Chop

Sliced

NutsSeeds

clove

Garlic

Finely chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground

Mint

Leaves, chopped

piece

Parsley

Leaves for garnish

OilsFats

Olive Oil

1 tbsp

Vegetables

piece

Shallot

Sliced

Olive

Pits removed, chopped

Cherry Tomato

Chopped

Method

Preheat the oven to 200°C.

Blend flour and butter in a food processor until the mixture resembles coarse breadcrumbs.

Add one egg and water, then blend until the pastry forms a dough.

Roll the pastry on a floured surface to 0.5cm thickness and cut into a circle.

Place the pastry on a baking tray and bake for 12 minutes.

Fry the garlic and shallot in oil until softened.

Season the lamb and fry until cooked through, then set aside.

Simmer red wine for 1 minute, then stir in olives, tomatoes, and mint.

Place the lamb mixture on the pastry, top with feta, and garnish with parsley.