Quick & Easy

Moroccan tart

moroccan tart



1.Preheat oven to 200°C (180°C fan-forced).
2.Roll pastry into a 28cm x 30cm rectangle; place on an oiled oven tray. Fold edges of pastry over to make a 1cm border all the way around pastry. Prick base with a fork; bake for 10 minutes.
3.Meanwhile, in a medium frying pan, heat half the oil; cook lamb, coriander and cinnamon, stirring, for about 5 minutes or until browned. Drain away excess oil.
4.In a medium bowl, combine chickpeas, garlic, juice and remaining oil. Using a fork, coarsely mash mixture; stir in preserved lemon. Spread mixture over pastry base. Top with lamb mixture; sprinkle with nuts and cheese. Bake for about 10 minutes. Cut into 4 slices before serving.

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