Lamb, Eggplant And Goat Cheese Tart

Name: Lamb, Eggplant And Goat Cheese Tart
Ingredients: 1 1/2 sheets frozen tart dough, thawed; 1 tbsp olive oil; 1 None red pepper, finely chopped; 2 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground turmeric; 1 lb ground lamb; 1 None large egg, lightly beaten; 2 tbsp finely chopped fresh cilantro leaves; 2 tbsp finely chopped fresh flat-leaf parsley leaves; 5 oz jarred chargrilled eggplant, drained, roughly chopped; 2 oz firm goat cheese, crumbled

12 ingredients

4 steps

Ingredients

1 1/2 sheets frozen tart dough, thawed
1 tbsp olive oil
1 None red pepper, finely chopped
2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp ground turmeric
1 lb ground lamb
1 None large egg, lightly beaten
2 tbsp finely chopped fresh cilantro leaves
2 tbsp finely chopped fresh flat-leaf parsley leaves
5 oz jarred chargrilled eggplant, drained, roughly chopped
2 oz firm goat cheese, crumbled

Directions

1

Preheat oven to 425°F. Grease a 14x5 inch loose-bottomed tart pan.
2

Join pastry sheets together by rubbing 1 edge with a little water and pressing sheets together to seal. Line tart pan with dough, pressing into base and sides. Trim edges and prick base with a fork. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper. Bake for another 10 mins, or until golden brown.
3

Meanwhile, heat olive oil in a large frying pan over medium-high heat. Cook pepper, spices and lamb until lamb is browned and liquid evaporated. Let cool then stir in egg and herbs.
4

Fill tart shell with lamb mixture then top with eggplant and cheese. Bake for 12 mins. Let cool before cutting.