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Ingredients

250g cherry tomatoes
Olive oil spray
Sea salt & freshly ground pepper
3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, partially thawed
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
300g lamb mince
1/4 teaspoon ground nutmeg
1/4 cup shredded fresh mint leaves, plus extra to serve
1/4 cup fresh chopped continental parsley leaves
35g feta, crumbled
1 cup (260g) yoghurt, to serve

Method

Step 1 Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray and spray with oil. Season. Bake for 25 minutes.
Step 2 Cut each sheet of pastry into 4 x 10cm squares. Cut a 1 1/2 cm border around the edge of 6 of the pastry squares. Discard the centre. Place the remaining pastry squares on a lined baking tray. Place the pastry borders on top of the pastry squares. Use a fork to pierce the bases. Bake for 15-20 minutes or until golden.
Step 3 Heat the oil in a frying pan. Cook the onion and garlic for 4-5 minutes. Add the mince and nutmeg and cook until cooked through. Remove from the heat and stir in the mint and parsley. Divide the mince among the cases and top with the tomatoes, feta, yoghurt and extra mint. Serve immediately.

Mediterranean lamb tarts

How to make Mediterranean lamb tarts

Ingredients

Method