The Dinner Planner


Lamb Tart

No ratings yet
Servings 4


  • 1 sheet puff pastry - cut into quarters
  • 200 grams hummus
  • 1 tbsp cumin seeds
  • 2 garlic cloves - crushed
  • 350 grams lamb mince
  • 1 tsp smoked paprika
  • 1 capsicum - diced
  • 1 punnet cherry tomotoes - quartered
  • ½ red onion - diced
  • ½ cup mint leaves - roughly chopped
  • ½ cup parsley - roughly chopped
  • 1 lemon
  • ½ tsp ground cumin
  • ½ tsp sumac (optional)


  • Preheat oven to 200C. Place the pastry on a lined baking tray and gently score a frame around each piece about 1cm in. Do not cut all the way though. Brush the edges with a little milk and bake for 15 minutes or until golden.
  • Toast the cumin seeds in a frypan on medium heat for about 3 minutes. Add lamb, garlic and smoked paprika and cook for 5 minutes or until brown all over. Season with salt and pepper.
  • While the lamb is cooking, make the salad. Place the capsicum, tomatoes, onion, mint, parsley, ground cumin, sumac and lemon juice in a bowl and stir to combine. Season with salt and pepper.
  • To make, spread hummus on the pastry and top with lamb mixture and salad.

Tips and Variations

The garlic yogurt sauce from the Hot Smoked Salmon recipe is delicious served  drizzled on the tart.
Try adding some cucumber and/or pomegranate arils to the salad. 
GLUTEN FREE - Use GF puff pastry
VEGETARIAN - Replace lamb with chickpeas

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?