Greek Lamb Feta Tart

This Greek Lamb Feta Tart is one of those meals that comes together in 30 minutes and looks like you spent a lot of time making it. Instead of using the traditional phyllo dough I opted for what I had on hand and used a puff pastry. Supremely delicious!

In the mood for a little Mediterranean food I hit up my local market and purchased some nice, delicious salty black brined olives and fresh feta cheese. I was envisioning a tart of sorts instead making a flatbread, and decided a puff pastry tart would do.

The garbanzo beans and other items to make this I’m sure are right in your pantry. This is a filling and hearty tart with all the right stuff. There is a tomato based ground lamb, onion and garlic sauce that gets beefed up with come chickpeas, black olives, marjoram and warm spices like cinnamon and a pinch of cayenne. The salty feta cheese tops this off and delivers big on flavor and crunch appeal.

These are great for a meal made in just under 30 minutes. Just look at the golden brown, crunchy, delicate puffed pastry all loaded up with a savory tomato and lamb mixed laced with spices and all topped with feta! Good stuff and it’s perfect for a brunch, lunch or dinner.

Preheat oven to 400°F. In a sauté pan add the oil, onion and garlic, and cook on medium heat until wilted and add the ground lamb. Break up and brown the lamb, about 4 minutes. Add the tomato sauce and paste, water and spices. Stir to mix through and simmer for 5 minutes.

Chop the pitted olives and drain the chickpeas. Add to the simmering lamb mixture and mix thoroughly. Simmer on low heat for several minutes until thickened. Turn off heat and allow to slightly cool.

Line a rimmed baking sheet with parchment paper. Cut the pastry sheets in half. Lay out the thawed puff pastry sheets, 2 per baking sheet, and make a 1-inch rimmed line on the inside of the edges with a pastry crimper or knife. Don’t go all the way through the dough. Prick the dough with a fork all over in center area.

Bake for 10 minutes, remove from oven and divide the meat mixture evenly over all 4 puff pastry sheets. Top with feta cheese and bake for another 8-10 minutes or until puffed and edges are a golden brown. Top with chopped parsley and serve the Greek Lamb Feta Tart. Enjoy!

If you like puff pastry dishes like this, try my Cheddar Bacon Jam Puff Pastry Bites, or my Savory Turkey Pot Pie. Enjoy!

This recipe first appeared on Kevin Is Cooking in September 2015 and has been updated with new photos and a video.

Greek Feta Lamb Tart

This Greek Feta Lamb Tart is made with warm spices, ground lamb, olives, feta cheese and puff pastry. Delivers big on flavor!

4.7 from 10 votes

Print Pin Rate

Course: Appetizer, Dinner, Lunch

Cuisine: American, Greek, Western

Keyword: feta tart, lamb dish, savory puff pastry dish, savory tart

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 1197kcal

Author: Kevin Is Cooking

Ingredients

• 2 sheets puff pastry , thawed
• 1 lb ground lamb
• 1 tbsp olive oil
• 1 medium onion , diced
• 3 garlic cloves , minced
• 8 oz can tomato sauce
• 2 tbsp tomato paste
• 1/2 cup water
• 1 tsp marjoram
• 1 tsp ground cinnamon
• pinch of cayenne
• 1 tsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 cup cooked chickpeas
• 10 kalamata or black oil cured olives , pitted and chopped
• 1/2 cup feta cheese , crumbled
• 2 tbsp parsley , chopped

Instructions

• Preheat oven to 400°F.
• In a sauté pan add the oil, onion and garlic, and cook on medium heat for 3 minutes and add the ground lamb. Break up and brown the lamb, about 4 minutes. Add the tomato sauce and paste, water and spices. Stir to mix through and simmer for 5 minutes.
• Chop the olives and drain the chickpeas. Add to the simmering lamb mixture and mix thoroughly. Simmer on low heat for several minutes until thickened. Turn off heat and allow to slightly cool.
• Line a rimmed baking sheet with parchment paper. Cut the pastry sheets in half. Lay out the thawed puff pastry sheets, 2 per baking sheet, and make a 1-inch rimmed line on the inside of the edges with a pastry crimper or knife. Don’t go all the way through the dough. Prick the dough with a fork all over in center area.
• Bake for 10 minutes, remove from oven and divide the meat mixture evenly over all 4 puff pastry sheets. Top with feta cheese, brush pastry edges with beaten egg (optional) and bake for another 8-10 minutes or until puffed and edges are a golden brown. Top with chopped parsley and serve.

Nutrition

Calories: 1197kcal | Carbohydrates: 77g | Protein: 35g | Fat: 83g | Saturated Fat: 27g | Cholesterol: 99mg | Sodium: 1685mg | Potassium: 805mg | Fiber: 7g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 11.6mg | Calcium: 188mg | Iron: 7.6mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!