Donna Hay’s Spiced Lamb & Tahini Tart

1. Preheat oven to 200°C (400°F).
2. Place the flatbreads on baking trays lined with non-stick baking paper. Spread the breads with hummus leaving a 2cm border.
3. Combine the lamb, mint, honey, ras el hanout, pine nuts, salt and pepper and sprinkle over the hummus. Bake for 12 – 15 minutes or until the lamb is golden and cooked through.
4. Top with the yoghurt and sprinkle with the sumac and mint leaves. Serve with the lemon wedges.

Re-style – Once you’ve got the hang of this recipe, transform your tart for a special occasion with Donna’s simple ‘re-style’ tips:

Fold over handheld snack, fold over the tarts before baking for 14 – 16 minutes. Serve with the toppings on the side.

Bite-sized finger food, make the tarts on rectangular thin flat breads. Cut into small squares and bake for 10 minutes or until golden. Serve with a little of the topping on each square.

Text copyright (c) Donna Hay Pty Ltd 2014 Design copyright (c) Donna Hay Pty Ltd 2014 Photographs copyright (c) William Meppem Ltd 2014