Steam Combi Recipe: Moroccan Inspired Lamb Feta Tart

This simple and quick to make tart is very tasty and can be eaten warm or cold.  We have made it with filo pastry but you could use puff or short pastry but you will need to increase the cooking time 

METHOD

1. In a frying pan, drizzle in olive oil and cook onion and garlic until soft. Then add lamb mince and brown.
2. Add Moroccan Seasoning, dried herbs, tomato paste, stock and water and cook over a fairly high heat  for 10 minutes until water begins to evaporate 
3. Stir in Pomegranate molasses
4. Taste meat for seasoning and add salt and pepper if desired (but we will be adding feta at the end which is quite salty so keep that in mind) then remove from heat to cool down
5. While meat is cooling prepare your tart tin . Take a sheet of filo pastry and brush with melted butter, and then place a second sheet on top. 
6. Repeat this process until you have 8 sheets with which to line your tin. 
7. Preheat oven with Bottom and fan forced, or top and bottom heat 200C with low level of added steam if available.
8. It is fine to have some overhang of pastry if you wish, or you can cut away the excess.
9. Spread hummus over base of tart, then fill with meat mixture
10. Place tart near bottom of the oven and cook for 15 minutes or until pastry is golden and cooked.
11. Remove from oven and crumble over feta , pomegranate seeds and mint leaves if using .