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Zucchini and goat's cheese tart with spiced lamb

Name: Zucchini and goat's cheese tart with lamb mince recipe
Yield: 8
Ingredients: 185g plain flour; 185g cold unsalted butter, chopped; Small pinch cayenne pepper; 185g strong cheddar, finely grated; 2 medium zucchini (we used 1 green and 1 Lebanese); 20.00 ml extra virgin olive oil; Juice of 1 lemon; Mint leaves, to serve; 200g drained marinated goat’s cheese (we used a 320g jar of Meredith Dairy); 80ml pure (thin) cream; Finely grated zest of 1 lemon; Small pinch white pepper; 100ml extra virgin olive oil; 1/4 bunch flat-leaf parsley, leaves picked; 40.00 ml oregano leaves; 1 garlic clove; 1/2 tsp sriracha; 1/2 tsp sweet paprika; 40.00 ml sherry vinegar; 3 tsp lemon juice, or to taste; 450g lamb mince; 1 tsp smoked paprika; 1 tsp toasted fennel seeds; 20.00 ml cabernet sauvignon vinegar (from specialty grocers); 1 garlic clove, finely chopped; 40.00 ml grapeseed oil

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Zucchini and goat's cheese tart with spiced lamb

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by delicious. team

delicious. team

Oct 25, 2024

"The reason we chose this dish is because it highlights seasonal produce and very much is the style of food we like to cook and, more importantly, eat!" – Connor Black and Gary Doyle.

You’ll need an 22.5cm base measurement, 3.5cm-deep loose-based tart pan for this recipe. This tart can be served at room temperature or chilled (see recipe notes).

This recipe is by Connor Black and Gary Doyle.

Zucchini and goat's cheese tart with spiced lamb

185g plain flour
185g cold unsalted butter, chopped
Small pinch cayenne pepper
185g strong cheddar, finely grated
2 medium zucchini (we used 1 green and 1 Lebanese)
1 tbs extra virgin olive oil
Juice of 1 lemon
Mint leaves, to serve

Whipped feta

200g drained marinated goat’s cheese (we used a 320g jar of Meredith Dairy)
80ml pure (thin) cream
Finely grated zest of 1 lemon
Small pinch white pepper

Chimichurri

100ml extra virgin olive oil
1/4 bunch flat-leaf parsley, leaves picked
2 tbs oregano leaves
1 garlic clove
1/2 tsp sriracha
1/2 tsp sweet paprika
2 tbs sherry vinegar
3 tsp lemon juice, or to taste

Lamb mix

450g lamb mince
1 tsp smoked paprika
1 tsp toasted fennel seeds
1 tbs cabernet sauvignon vinegar (from specialty grocers)
1 garlic clove, finely chopped
2 tbs grapeseed oil

Method

1.

For the pastry, whiz the flour, butter and cayenne with a pinch of fine salt in a food processor until it looks like breadcrumbs. Add the cheese and pulse until it forms a dough. Stand, covered with plastic wrap, for 1 hour. Roll the dough into a 30cm circle around 5mm thick, and line a 22.5cm base, 3.5cm-deep loose-based tart pan with the pastry, letting excess overhang (pastry is very forgiving; if it tears, simply push back together). Chill for 30 minutes.
2.

Preheat oven to 180°C/160°C fan-forced. Place a baking tray in the oven to preheat.
3.

Line pastry with baking paper and fill with pastry weights. Bake for 25 minutes on the hot tray. Remove weights and paper and bake for 15 minutes, or until base is golden brown. Set aside to cool.
4.

Meanwhile, to make the whipped feta, place all ingredients in a bowl and stir until smooth. Season to taste, then chill until ready to use.
5.

For the chimichurri, place all ingredients except the vinegar and lemon juice in a blender and whiz until finely chopped. Transfer to a small bowl and stir through vinegar and juice. Season to taste.
6.

Using a mandoline, slice zucchini to 3mm thickness into a large bowl. Season with salt flakes, olive oil and lemon juice. Gently toss to coat and stand for 5 minutes.
7.

For the lamb mix, combine all ingredients except the grapeseed oil in a large bowl with 1 tsp each fine salt and freshly ground black pepper. Heat the grapeseed oil in a large frypan over medium-high heat. Cook, stirring to break up the mince, for 5-6 minutes, until evenly golden brown and cooked. Transfer to a plate and cool slightly. Drain and break up lamb into small crumbs.
8.

Using a serrated knife, cut away excess pastry (reserve for a snack; it’s delicious). Transfer tart shell to a serving plate. Spread whipped feta onto tart base. Scatter over lamb mix. Layer marinated zucchini on top, in alternating order of colour and working from the outside inwards, in a circular pattern.
9.

Drizzle over 2 tbs chimichurri, garnish with mint leaves and serve with remaining chimichurri alongside.

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Recipe Notes

Store in an airtight container in the fridge for 2-3 days. Leftover chimichurri will keep in an airtight container in the fridge for up to 3 days. It’s the perfect condiment for barbecued meats.