Lunches
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.
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.