Lamb tart with eggplant and goats cheese

lamb tart with eggplant and goats cheese



1.Preheat oven to 220°C/200°C fan-forced. Grease 12cm x 35cm loose-based flan tin.
2.Join pastry pieces together by rubbing one edge with a little water and pressing to seal. Ease pastry into tin; press into base and sides. Trim edge; prick base with fork. Line pastry with baking paper, fill with beans or rice. Bake 10 minutes, remove rice and paper; bake a further 10 minutes or until pastry is golden brown.
3.Meanwhile, in large frying pan, heat oil; cook capsicum, spices and lamb until lamb is browned and liquid evaporated. Cool. Stir in egg and herbs.
4.Spoon lamb mixture into pastry case, top with eggplant and cheese. Bake about 12 minutes. Cool before cutting.

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