Moroccan Lamb Tart - Carême Pastry

Ingredients

• 1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
• 250g lamb mince
• 1/2 Spanish onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 120g feta cheese, crumbled
• Juice 1/2 lemon
• 1 tbsp olive oil
• 2 tbsp pine nuts
• Salt and pepper, to taste
• 1/3 cup Greek yoghurt
• 1/4 cup continental parsley leaves, plus extra to garnish
• Lemon wedges, to serve
• Preheat oven to 200°C fan-forced.
• In a bowl, combine lamb mince, onion, garlic, cumin, coriander, 70g of feta, lemon juice and olive oil and mix with your hands until well combined.
• Meanwhile, combine the yoghurt, parsley leaves and remaining feta in a mini food processor and blend until completely combined and it has become a bright green sauce.
• Remove the tart from the oven and serve immediately with dollops of the green sauce, parsley leaves and lemon wedges.