Lamb Sweet Potato Hummus Tarts
User Reviews
5
-
Servings
12
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Cuisine
European, Australian
Lamb Sweet Potato Hummus Tarts
Description
Lamb Sweet Potato Hummus Tarts start with delicate layers of filo pastry brushed with butter and baked until golden and crisp. The filling is minced lamb cooked with onion, garlic, cumin, tomato, coriander, and mint, creating a fragrant and well-seasoned base. The sweet potato hummus blends roasted sweet potato with chickpeas, tahini, cumin, lemon juice, and garlic, producing a creamy and lightly spiced topping that complements the lamb. Assembled tarts combine the richness of the lamb filling with the smooth hummus atop crisp tart shells, offering contrasting textures and flavors.
The tarts can be served warm or at room temperature, making them suitable as finger food or part of a light meal. Their individual size allows for easy handling and sharing. The combination of cumin and fresh herbs in the lamb filling with the earthy sweetness of the sweet potato hummus offers layered flavor profiles, making these tarts distinctive.
To prepare, the tart shells are formed in small molds using layers of buttered filo pastry baked to a golden crisp. The lamb filling should be cooked thoroughly, and the sweet potato roasted or steamed before blending into the hummus. These tarts can be preassembled and warmed just before serving if desired. Handling filo pastry carefully and layering butter between sheets ensures a crisp texture. Cooking lamb in batches may be necessary depending on stovetop capacity.
Ingredients
- 375 gram filo pastry (1 packet)
- 100 gram butter melted (4 Tablespoons)
- 500 gram lamb mince (1/2 lb)
- 100 gram onion finely chopped (1/2 cup
- 1 clove garlic crushed
- 1 tablespoon cumin
- 100 gm tomato diced (1 large )
- 1/4 cup Coriander leaves (4 sprigs)
- 1/4 cup mint 4 sprigs mint leaves, leaves
- 25 gram pine nuts 2 Tablespoons
- 60 ml olive oil (3 Tablespoons)
- 20 ml extra virgin olive oil 1 Tablespoon
- 20 ml lemon juice
- 1 pinch salt
Sweet Potato Hummus
- 250 gram sweet potato roasted or steamed
- 400 gram chickpeas drained (1 can)
- 40 gram tahini (2 Tablespoons
- 1 Tablespoon cumin ground
- 80 ml lemon juice (4 Tablespoons approx 1 lemon)
- 1 clove garlic or more if you like
- 120 ml olive oil (approx 1/4 cup and extra)
- 50 ml water
- 1/2 teaspoon salt
Instructions
- Begin making your tarts by greasing tiny tart moulds or a muffin tin and preheat the oven to 180C/350F.
- Lay out a sheet of phyllo pastry and spread the sheet over the greased mould and push it into the mould gently so that it lines the bottom and the sides. Cut around the top of the pastry sticking out of the mould with scissors or a small sharp knife. Continue to gently push pastry into the mould painting a small amount of butter between each layer until you have about 4-6 layers. Continue like this until you have about 12 moulds or tart shells completed.
- Bake the tart shells for 15 to 20 minutes or until starting to colour golden. Set aside to cool. They will come out of the moulds easily. If possible leave them in the moulds so they dont break or crack for now.
To make the Hummus
- Peel and roast the sweet potato after tossing olive oil and salt and pepper. If you bake extra you can use them as a nice garnish for a fresh chunky look. Put the sweet potato, chickpeas, cumin, lemon, tahini, garlic, salt and 120 ml (1/4 cup) of olive oil into the bowl of a food processor and blitz. If the mixture is too thick to puree add a little more oil and water alternately.
- Taste the mixture . It should have enough salt to bring out the flavours of the sweet potato and cumin and the lemon needs to add some zing.
- These steps can be done ahead of the time you need to serve your tarts.
To cook the Lamb
- The next thing you can do ahead or at the last minute. It's up to you, but I like to do this ahead too.
- Heat a medium frypan and add a 60 ml (3 tablespoons) of olive oil add the onion and cumin and saute on low till starting to soften. Turn the heat up and add the Lamb mince and fry this mixture, breaking down the Lamb as it cooks. Make sure you cook on a high heat to brown the Lamb so it doesn't stew.* When the meat is starting to colour and is breaking down, add the garlic and continue to cook till the Lamb starts to be browned and crispy. Set aside.
- Make the tomato salad fresh. Cut the tomato into small dice. Put into a bowl and add a sprinkling of salt, the 1 Tablespoon olive oil, the lemon juice and the lightly chopped herbs, stir to combine.
- Put the tarts together by setting them all out on a platter (or plates), put a nice big dollop of sweet potato into the tart case. Next add a spoon of the Lamb mince and follow with the tomato salad. Sprinkle with the Pinenuts for crunch.
- * Finish with a drizzle of Lemon oil or a good extra virgin oil. Serve with a rocket or watercress, radish salad as a side
Notes
- Prepare the filo pastry tart shells in small molds or a muffin tin, brushing each layer with melted butter to ensure crispness.
- Cook the lamb mince in batches if using a small or low-heat pan to allow browning and even cooking.
- For a fresh presentation, roast extra sweet potato pieces to garnish the hummus topping.
- Prepping the tarts ahead of time and warming them before adding the tomato salad topping enhances serving flexibility.
User Reviews
Overall Rating
5
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