Greek Lamb Tart
OH! Those bold greek flavours bring me back every time. Today we'll be getting busy with a delicious, lamb, sweet potato and courgette tart. Basically, it's pie, but without a pastry lid. This is a cheap dish to make, and the lamb could easily be substituted with a tasty lump of pork, beef, or at a stretch, chicken. But I like the lamb. It's rich; a little really goes a long way in this recipe, especially using the cheaper cuts. The method is simple- lamb stew, add sweet potato, slice courgette, bake So let's get started:
- 500g Lamb Pieces (I like the bits with a bit of fat)
- Red Wine Vinegar
- 2 Cups of Vegetable Stock
- 4 Onions, finely sliced. Red or white is fine
- 1/2 a bulb of garlic, peeled and minced
- 2 Fresh tomatoes, chopped
- 2 Tbsp Dried Oregano
- 2 Tbsp Dried Rosemary (or a sprig of fresh!)
- 2 Medium Sized Sweet Potatoes, chopped into bite-sized chunks
- 1-2 Courgettes, depending on the size of your dish
- 2 sheets of puff pastry, or, if you're making the pastry yourself (champion) enough to cover the bottom and sides of your pie dish
- Olive Oil
- Greek Yoghurt
Dice your lamb. I did mine small so the lamb flavour was more consistent through the tart. In a dollop of oil, brown the lamb meat, and transfer to a stewing pot.
Once all the browning is done, increase heat on stewing pot. Add a 1/4 cup of Red wine vinegar, the onions, garlic, oregano and rosemary and cook until the liquid has reduced and you're back to sauteing. Let the onions darken and soften a bit, then add the tomatoes and vegetable stock. Add about 4 more cups of water and simmer until the meat is tender - but not falling apart. When the liquid is thick, add the kumara/sweet potato.
Preheat the oven to 180 C.
Line a pie dish with lard or oil, and press pastry in. Blind bake for 5 minutes. Remove from the oven.
Slice the courgette into 2mm thin slices. Once the sweet potato is tender and the sauce is really thick, salt and pepper to taste, then transfer to the pie shell. Place the courgette petals into a flour arrangement, drizzle with olive oil, sprinkle with salt. Transfer it to the lowest oven rack for 1/2 an hour, and the courgette has begun to caramelize. The filling should be thick and sticky. Cook it a bit longer to dry it out if not.
Serve with a dollop of greek yoghurt.