Tomato, Lamb and Kalamata Olive Tart

It’s the end of the shopping week, and my fridge is full of random odds and ends, what’s a girl to do? What do you do with your fridge leftovers?

If I can’t put the ingredients in a salad they usually end up in a tart like recipe. One of the most wonderful creations on earth is pre-made phyllo dough. I love that this dough can be used in either sweet or savory dishes. And as long as you threat the dough with a delicate touch, phyllo will be kind and forgiving, transforming your fridge leftovers into a tasty, crispy, flakey wondrous meal. This week I had, wait for it, tomatoes left over! No way! As well as some kalamata olives, a little fontina, some honey goat cheese and a ½ pound of ground lamb. The classic combination of lamb and tomatoes as well as the saltiness of the kalamata olives worked well to contrast the creamy slightly sweet goat cheese.

Preheat oven to 350 F. If your phyllo dough is frozen take it out of the freezer and follow the instructions on the package for thawing.

Tomato, Lamb and Kalamata Olive Tart

Serves 4-6

5 tablespoons olive oil

1 ½ cups small tomatoes

6 cloves of garlic minced

1 tablespoon red pepper flakes

½ pound ground lamb

1 tablespoon cumin

½ tablespoon ground black pepper

3 tablespoons roughly chopped cilantro

3 ounces fontina cheese grated

3 ounces crumbled honey goat cheese

½ cup of kalamata olives halved

½ stick butter melted

15 sheets phyllo dough

Heat 3 tablespoons of olive oil in a pan. Once the oil is hot add the minced garlic, tomatoes and red pepper flakes. Sauté the tomatoes until they cook down, about 6 minutes. Heat 2 tablespoons of olive oil in a separate pan and sauté the ground lamb over a medium high heat for 5 minutes, add the cumin and black pepper and cook for another 3 minutes. Drain the lamb of any and all fat, add the cilantro to the lamb and toss.  I have not added any salt at this point because I found the salt in the olives was enough. Take an ungreased baking sheet and make the crust by laying down the phyllo dough one layer and a time, and brushing each layer with butter. Make sure that the layers are overlapping each other, and that you leave at least 2 inches of overhang around the edges of the baking sheet so you can roll up the dough and make a crust. The package said to use about 10 sheets I used 15. Once the crust is made, spread the tomatoes out evenly. Sprinkle the kalamata olives and the lamb over the crust then top with the fontina and goat cheeses. Put into the oven and bake for 20-25 minutes, or until the crust is golden brown.

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