Lamb, Eggplant & Kale Tart

8
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (102.5 g)
  • Calories 368.9
  • Total Fat - 24.9 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 20.7 mg
  • Sodium - 372.9 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.1 g
  • Protein - 12.5 g
  • Calcium - 243.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 220°C (425°F).

Step 2

Place the pastry on a large oven tray lined with non-stick baking paper and using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.

Step 3

Place the milk and half of the feta in a small food processor and process until smooth and spread the feta mixture over the pastry and top with the eggplant, sausage and chilli.

Step 4

Crumble over the remaining feta and cook for 18–20 minutes or until golden and pastry is cooked on the base.

Step 5

Top with the kale and dukkah to serve.

Step 6

+ If you can’t get a single sheet of 375g puff pastry, place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge.

Tips & Variations


No special items needed.

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