Lamb, Eggplant And Goat Cheese Tart - cooking recipe

Ingredients

1 1/2 sheets frozen tart dough, thawed
1 tbsp olive oil
1 None red pepper, finely chopped
2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp ground turmeric
1 lb ground lamb
1 None large egg, lightly beaten
2 tbsp finely chopped fresh cilantro leaves
2 tbsp finely chopped fresh flat-leaf parsley leaves
5 oz jarred chargrilled eggplant, drained, roughly chopped
2 oz firm goat cheese, crumbled

Preparation

Preheat oven to 425\u00b0F. Grease a 14x5 inch loose-bottomed tart pan.
Join pastry sheets together by rubbing 1 edge with a little water and pressing sheets together to seal. Line tart pan with dough, pressing into base and sides. Trim edges and prick base with a fork. Line with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove weights and paper. Bake for another 10 mins, or until golden brown.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Cook pepper, spices and lamb until lamb is browned and liquid evaporated. Let cool then stir in egg and herbs.
Fill tart shell with lamb mixture then top with eggplant and cheese. Bake for 12 mins. Let cool before cutting.