Name: Lamb tarts with tomato salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 tablespoon moroccan seasoning; 2 green onions, thinly sliced; 2 sheets reduced-fat frozen puff pastry, thawed, halved; 1 egg, lightly whisked; 2 chat (baby) potatoes, very thinly sliced; 1/3 cup shredded parmesan; 2 large tomatoes, finely chopped; 1 red onion, halved, finely chopped; 2 tablespoon bought fat-free balsamic dressing

Lamb tarts with tomato salsa

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

500 gram lamb mince

1 tablespoon moroccan seasoning

2 green onions, thinly sliced

2 sheets reduced-fat frozen puff pastry, thawed, halved

1 egg, lightly whisked

2 chat (baby) potatoes, very thinly sliced

1/3 cup shredded parmesan

2 large tomatoes, finely chopped

1 red onion, halved, finely chopped

2 tablespoon bought fat-free balsamic dressing

Method

1.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper. Combine mince, seasoning and onion in a bowl. Place pastry on prepared trays.

2.Top with lamb mixture, leaving a 2cm border. Brush border with a little egg. Fold in border to create an edge. Brush with a little more egg.

3.Arrange potato over lamb mixture; sprinkle with parmesan. Bake for 15 minutes or until pastry is golden and lamb is cooked.

4.Combine tomato, onion and dressing in a bowl; toss to combine. Serve tarts topped with salsa.

Use a vegetable peeler to thinly slice potatoes.
Note

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