Lamb, pomegranate and hummus tarts

April 5, 2022
lamb, pomegranate and hummus tarts

Speckled with pops of colour from in-season pomegranates, these flakey tarts are crowned with layers of herb-marinated lamb, spinach, olives and creamy homemade hummus. Colourful and delicious, they are a serious crowd pleaser…and your guests will never guess how delightfully easy they are to whip up! The recipe can be easily adapted to make mini hummus tarts to serve as finger food. 

HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4

INGREDIENTS

HUMMUS

  • 1/4 cup hot water
  • 1 1/2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove, finely chopped
  • 1 tsp sea salt
  • 400 gram can chickpeas, drained and rinsed

TART

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • 1 tbsp chopped thyme
  • 375 grams lamb rib-eye of loin (backstrap)
  • 1 brinjal, cut into 1cm slices and grilled
  • 50 grams baby spinach leaves
  • 1/4 cup pitted Kalamata olives, halved
  • 1/3 cup pomegranate seeds

 

METHOD

HUMMUS

BLEND ingredients together until well combined and smooth. Season well. Remove and transfer hummus to a bowl.

TART

PREHEAT oven to 220ºC. Line baking tray with baking paper.

CUT pastry in half lengthways and place halves on the prepared baking tray. Prick with a fork and brush lightly with beaten egg.

BAKE for 10–15 minutes, until puffed and golden brown. Remove and set aside.

COMBINE oil, lemon juice, garlic and herbs in a large bowl and mix. Set aside 1/4 cup of the marinade to use later. Add the lamb to the remaining marinade and toss to coat.

HEAT a lightly oiled grill plate over high heat until smoking. Grill lamb for 4 minutes on each side or until browned and cooked to desired doneness. Remove from the grill and allow to stand for 5 minutes before slicing.

SPREAD the hummus thickly over the tart bases and top with brinjal, lamb slices, spinach, olives and pomegranate. Drizzle with the remaining marinade to serve.

 

Tip from the team: Use store-bought hummus to save some time. This recipe also works well with leftover lamb roast.

 

ALSO SEE: Lamb, sweet potato and chickpea salad

Lamb, sweet potato and chickpea salad

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