In the midst of all of the traditional kababs, curries, biryani and koftas, this speedy, crispy, wonderfully simple Middle Eastern lamb and hummus tart is a great filo pastry tart if you are looking to add something light to the spread. When I saw this Middle Eastern Lamb Tart on Australia’s leading food magazines Taste.com.au, I knew I needed to make it immediately. And guess what? I made this tart twice back to back on a same week. I am addicted to this quick phyllo tart with a base of hummus and filled with lamb and mint. I omitted the feta to keep the refreshing flavors of the tart intact and light. The beauty of the lamb and hummus filo pastry is that it can be served at brunch, lunch, dinner or as appetizer anytime of the year. This lamb filo tart will be the center of attraction as party food when served as hors d’oeuvre or light main course meal.
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Flaky Lamb and Hummus Tart
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
A Middle Eastern twist on a classic tart. Crisp phyllo pastry cradles savory lamb and creamy hummus.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp ketchup
- 2 cloves garlic, crushed
- 1 lbs (227 g) lean ground lamb
- 1 tsp ground coriander
- Pinch of dried chilli flakes
- 2 tsp cumin seeds, toasted
- 1/4 cups (59 ml) lemon juice
- 1/4 cups (59 ml) finely chopped mint
- Salt
- 4 sheets fresh phyllo pastry
- 2 tbsp olive oil
- 2 Roma tomatoes, seeds removed, chopped
- 1/2 tsp sumac
- 1 red onion, finely chopped
- 2 tbsp chopped flat-leaf parsley
- 1 cups (237 ml) homemade hummus
Instructions
- Heat 1 tablespoon of oil in a pan over medium-high heat (about 3-4 on an electric stove).
- Add ketchup and half the garlic. Cook, stirring, for about 1 minute.
- Add minced meat, coriander, chili flakes, and 1 teaspoon cumin seeds. Cook, stirring, for about 5-6 minutes until browned all over.
- Stir in 2 tablespoons lemon juice and 1 tablespoon mint.
- Season with salt to taste.
- Remove from heat and set aside.
- Preheat oven to 350°F (177°C).
- Lightly grease a 13 3/4in x 4 1/2in x 1in high removable bottom tart pan.
- Brush 1 phyllo sheet with olive oil; cover the remaining phyllo with a tea towel while you work. Top with another phyllo sheet and brush with olive oil. Repeat with remaining phyllo and oil, then use it to line the tart pan.
- Prick the base with a fork.
- Bake for 10-12 minutes, or until the pastry is crisp and lightly golden.
- Cool slightly and push the center of the pastry down.
- Combine tomato, sumac, onion, and parsley in a bowl with the remaining 1 tablespoon oil, garlic, 1 teaspoon cumin, 1 tablespoon lemon juice, and 2 tablespoons mint. Season with salt and set aside.
- Spread the center of the pastry shell with hummus.
- Sprinkle the cooked minced meat over the hummus.
- Bake for 3-4 minutes to warm through.
- Remove from oven and top with the tomato and parsley mixture and extra mint leaves before serving.
Notes
- To prevent soggy pastry, pre-bake the phyllo shell for 10-12 minutes before adding the lamb and hummus.
- For a vegetarian option, substitute the ground lamb with 1 cup of cooked lentils or crumbled halloumi cheese.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a low oven before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 4
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
Can I use store-bought hummus in this tart?
Yes, a thick store-bought hummus works fine. Spread it generously over the pastry base before adding the lamb so it forms a stable layer rather than soaking in. 
Should I cook the lamb before adding it to the tart?
Yes, brown the ground lamb in a pan first and drain off excess fat. Adding raw lamb directly to the pastry risks a greasy, undercooked filling.
How do I keep the flaky pastry from getting soggy on the bottom?
Blind bake the pastry for about 10 minutes before adding the hummus and lamb. You can also brush the base with a little egg wash before blind baking to create a moisture barrier.
