Moroccan venison tart with feta and mint
A super simple recipe from wild food ambassador Rachel Green perfect for a midweek dinner
Ingredients
Store cupboard ingredients
- 2 tbsp Extra virgin olive oil
- 1 tsp Ground coriander
- 2 tsp Cumin seeds, toasted
- 1 tsp Ground cumin
- 1 pinch Dried chilli flakes
- 2 tsp Baharat
- 1 tbsp Tomato purée
- 1 tbsp Harissa paste
- Sea salt flakes
- Freshly ground black pepper
- 3 tbsp Lemon juice
Fresh ingredients
- 2 Garlic cloves, crushed
- A small handful of mint, chopped
- A smallhandful of coriander, chopped
- 2 tbsp Flat leaf parsley, chopped
- 6 sheets Of filo pastry
- 50 g Butter, melted
- 2 Vine tomatoes, roughly chopped
- 1 Red onion, peeled and chopped
- 1 Green chilli, deseeded and finely chopped
- 3 cm Piece of cucumber, deseeded and roughly chopped
- 250 g Hummus
- 1 Pack of Feta cheese, crumbled
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6
- Lightly grease a loose bottomed 28cm tart tin.
- Heat a tablespoon of oil in a frying pan over a medium high heat
- Add half the garlic, the coriander, cumin seeds, chilli flakes and Baharat and fry for one minute.
- Add the tomato purée and harissa paste to the pan, stir, and then add the venison. Stir well and fry for 5-6 minutes until browned all over.
- Stir through 2 tablespoons of lemon juice and one tablespoon each of mint and coriander. Season with a little salt and pepper, remove from the heat and leave to one side.
- To assemble the tart, brush asheet of filo pastry with some of the melted butter, top with another filo sheet, again brushing with a little butter, andrepeat with the remaining filo sheets.
- Linethe tart tin with the filo sheets and prick the base with a fork. Bake in the preheated oven for 8-10 minutesor until the pastry is crisp and golden.
- Allow to cool slightly andthen push the centre of the pastry back down into the tin.
- Whilstthe pastry is cooking, gently combine the tomato, onion, chilli, cucumber andparsley in a bowl along with the cumin, a tablespoon of lemon juice, the restof the mint and the remainder of the garlic.
- Season with a little salt andpepper and set aside.
- To assemble the tart, spreadthe hummus over the base of the pastry case, fill with the venison mixture and scatterthe feta and the tomato and onion mixture over.
- Scatter with the remainingchopped coriander leaves and serve immediately.
Moroccan venison tart with feta and mint
A super simple recipe from wild food ambassador Rachel Green perfect for a midweek dinner
Ingredients
Store cupboard ingredients
- 2 tbsp Extra virgin olive oil
- 1 tsp Ground coriander
- 2 tsp Cumin seeds, toasted
- 1 tsp Ground cumin
- 1 pinch Dried chilli flakes
- 2 tsp Baharat
- 1 tbsp Tomato purée
- 1 tbsp Harissa paste
- Sea salt flakes
- Freshly ground black pepper
- 3 tbsp Lemon juice
Fresh ingredients
- 2 Garlic cloves, crushed
- A small handful of mint, chopped
- A smallhandful of coriander, chopped
- 2 tbsp Flat leaf parsley, chopped
- 6 sheets Of filo pastry
- 50 g Butter, melted
- 2 Vine tomatoes, roughly chopped
- 1 Red onion, peeled and chopped
- 1 Green chilli, deseeded and finely chopped
- 3 cm Piece of cucumber, deseeded and roughly chopped
- 250 g Hummus
- 1 Pack of Feta cheese, crumbled
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6
- Lightly grease a loose bottomed 28cm tart tin.
- Heat a tablespoon of oil in a frying pan over a medium high heat
- Add half the garlic, the coriander, cumin seeds, chilli flakes and Baharat and fry for one minute.
- Add the tomato purée and harissa paste to the pan, stir, and then add the venison. Stir well and fry for 5-6 minutes until browned all over.
- Stir through 2 tablespoons of lemon juice and one tablespoon each of mint and coriander. Season with a little salt and pepper, remove from the heat and leave to one side.
- To assemble the tart, brush asheet of filo pastry with some of the melted butter, top with another filo sheet, again brushing with a little butter, andrepeat with the remaining filo sheets.
- Linethe tart tin with the filo sheets and prick the base with a fork. Bake in the preheated oven for 8-10 minutesor until the pastry is crisp and golden.
- Allow to cool slightly andthen push the centre of the pastry back down into the tin.
- Whilstthe pastry is cooking, gently combine the tomato, onion, chilli, cucumber andparsley in a bowl along with the cumin, a tablespoon of lemon juice, the restof the mint and the remainder of the garlic.
- Season with a little salt andpepper and set aside.
- To assemble the tart, spreadthe hummus over the base of the pastry case, fill with the venison mixture and scatterthe feta and the tomato and onion mixture over.
- Scatter with the remainingchopped coriander leaves and serve immediately.
