Lamb, Eggplant & Kale Tart
Recipe: #31812
April 22, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.