This sophisticated tart recipe is designed to be made alongside our easy lamb sausage rolls (see related recipe), for a simple 2-in-1 meal idea that will please both the little kids and the big kids.
Ingredients
- 400g lamb mince
- 1 small brown onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons dried breadcrumbs
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon Moroccan seasoning
- 3 teaspoons finely chopped preserved lemon (see note)
- 1 sheet reduced-fat frozen puff pastry, partially thawed
- 2 tablespoons slivered almonds
- 1 oranges (see notes)
- 1/2 Lebanese cucumber, thinly sliced diagonally
- 3 radishes, trimmed, sliced
- 30g baby spinach
- 1 tablespoon shredded fresh mint leaves
- 1 1/2 tablespoons extra virgin olive oil
- Extra mint leaves, to serve
- Extra coriander leaves, to serve
Method
- Step 1Combine mince, onion, egg, breadcrumbs and parsley in a bowl. Season. Transfer half the mince mixture to a bowl and set aside for Lamb sausage rolls (related recipe). Add seasoning and preserved lemon to mince mixture. Combine.
- Step 2Preheat oven to 220°C/200°C fan-forced. Line one baking tray with baking paper.
- Step 3Meanwhile, cut pastry sheet into 4 squares. Place pastry squares, in a single layer, on baking tray. Pinch edges of pastry to create a border. Divide spiced mince mixture between squares. Spread evenly. Sprinkle over almonds. Bake for 20 minutes until the pastry is golden and puffed and filling is cooked.
- Step 4Sprinkle tarts with extra mint and coriander leaves.
- Step 5Arrange radish, baby spinach, mint, orange and cucumber on serving plates. Drizzle with 1 tablespoon orange juice and 1 tablespoon oil. Season with salt and pepper.
- Low carb
- Lower gi
Nutrition
4218 kj
Energy
66g
Fat Total
24g
Saturated Fat
8g
Fibre
56g
Protein
267mg
Cholesterol
430.52mg
Sodium
11g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note:
- You could use 2 teaspoons finely grated lemon rind instead of preserved lemon.
- To segment oranges, remove peel and pith. Cut either side of the membrane to release segments. Squeeze membrane over a bowl to catch the juice.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Super Food Ideas
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