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.
Nutritional Facts
- 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