Lamb Loin chop, tomato & pesto tart

This tart layers crisp puff pastry with lemon-bright ricotta, roasted baby tomatoes and tender lamb loin chops. Pesto, feta and fresh greens bring everything together, giving you a dish that works just as well for a casual dinner as it does for weekend entertaining.

At a glance

50 minutes

Ingredients

6 small (approx. 125g each) lamb loin chops, excess fat trimmed
1 tbsp olive oil
250g full-fat ricotta cheese
zest and juice of 1 lemon
2 eggs, lightly beaten
375g butter puff pastry sheets, thawed
¼ cup dry breadcrumbs
300g baby tomatoes, halved + extra, to serve
⅓ cup grated tasty cheese or mozzarella
⅓ cup good-quality pesto
60g feta cheese, crumbled
30g baby rocket leaves
small basil leaves, baby salad leaves, Lebanese cucumber, sliced, to serve.

Method

Preheat oven to 220°C (200°C fan-forced). Grease and line a large baking tray with baking paper.
Brush lamb chops with oil and season. Heat a large non-stick frying pan over medium-high heat and cook the lamb for 3–4 minutes on each side, or until cooked to your liking. Rest on a plate, loosely covered with foil, until required.
Meanwhile, in a medium bowl, combine ricotta, lemon zest and juice, and half the beaten egg. Season.
Place puff pastry on the prepared baking tray. Leaving a 2cm border, brush the edges with a little egg and sprinkle with breadcrumbs. Spoon the ricotta mixture onto the pastry, spreading evenly. Top with tomatoes and season. Fold the edges in to create a rim and brush with the remaining egg.
Bake for 20–25 minutes or until the pastry is puffed and golden, sprinkling with grated cheese and adding the lamb chops to the top of the tart for the final 5 minutes of cooking. Set aside for 5 minutes to cool slightly.
Cut tart into squares, dollop with pesto, sprinkle with feta, and top with extra tomatoes, rocket and basil leaves. Serve with salad leaves and cucumber.

Original Recipe – Australian Lamb