Lamb, Eggplant & Kale Tart
Created by ImPat on April 22, 2019
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31812
Ingredients
- 375 grams puff pastry, (frozen and thawed see note in prep steps)
- 1/4 cup milk (60ml)
- 200 grams feta cheese
- 1 eggplant (chopped, small eggplant aubergine)
- 50 grams lamb sausages (3 sausages specified spicy casings removed, torn)
- 1 red chilli, long and chopped
- 1 cup baby kale leaves (40 grams)
- 1 tablespoon dukkah
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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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.
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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.
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Step 4: Crumble over the remaining feta and cook for 18–20 minutes or until golden and pastry is cooked on the base.
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Step 5: Top with the kale and dukkah to serve.
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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.