Ready In: 50 Minutes
- 2 carrots
- 2 tsp olive oil
- 1 frozen puff pastry sheet, defrosted (150g/5.3oz)
- 1 egg
- 100 g feta cheese (3.5oz)
- 1/2 cup unsweetened Greek yoghurt (125ml)
- 1 Tbsp honey
- 1/4 tsp cumin seeds
- 1/4 tsp dried thyme
- 6-8 good quality lamb sausages
- 80 g Mediterranean or baby rocket (2.8oz)
- 4 tsp olive oil
1. Preheat Oven
Preheat oven to 180ºC (360ºF) fan bake and line two large oven trays with baking paper.
2. Prepare Ingredients
Peel carrots and diagonally cut into 5mm / 0.2in thick slices. Place on one of the prepared trays, drizzle with oil and season with salt and pepper.
3. Prepare Pastry
Place the pastry sheet on second prepared tray. Use a knife or pizza cutter to score a 1cm border around the edges (don’t cut all the way through). Prick the area within the border a few times with a fork. Place the egg in a medium bowl and use a fork to lightly whisk. Brush a little of the egg over the pastry. Place carrots in oven above pastry and bake for 15 minutes, until carrots are tender and pastry is puffed and golden.
4. Prepare Yoghurt Filling
Meanwhile, add feta and a spoonful of yoghurt to the egg and use an immersion blender to puree until fairly smooth. Alternatively, mash with a fork. Stir in remaining yoghurt and season with salt and pepper.
5. Take out Pastry
After removing pastry from oven, press down with a spatula before pastry cools.
6. Cook Sausages
Place sausages on a rack set over a roasting dish and bake for 20-25 minutes, turning once, until browned and cooked through.
7. Finish Making Tart
Pour yoghurt filling onto pastry base (it should spread but stay within the border). Bake for 10 minutes, until filling has firmed up a little. Top with carrots, drizzle with honey and sprinkle with cumin seeds and thyme. Bake for a further 5-10 minutes, until golden and set.
8. Assemble and Serve
Cut tart into quarters and serve with sausages and rocket. Drizzle rocket and tart with oil.
- Wine Match: Try a Pinot Noir
- Gluten-Free Option: Use gluten-free pastry. Make sure sausages are gluten-free.
- Ingredient Notes / Swaps: I used Greek-style lamb sausages. If you want to add a couple of extra ingredients to the salad, try green beans (microwave, roast or pan fry until tender) and diced avocado.
- Storing and Reheating: Tart and sausages can be stored together and reheated in the oven or microwave. Add rocket just before serving.
This recipe contains yoghurt which is a good source of zinc, and carrots which are a good source of malic and lactic acid that enhance the absorption of zinc.
Zinc is an essential nutrient that is not produced in our bodies, so adequate intake of zinc from our diets is important to allow healthy cell growth and immunity.
To learn more about the importance of zinc and what food sources contain zinc, please see Zinc (for immunity, skin health and libido).
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/