Lamb and tomato tart

This meat tart comes enhanced with a gorgeous explosion of colours: red-skinned potatoes, orange cherry tomatoes, peach-coloured grapefruits and the pink insides of pan-seared lamb.

Serves 4
Prep time 10 minutes
Cook time 45 minutes

300g lamb cubes, pan-seared to golden brown
75g whole shallots
35g sliced garlic
2 cups red wine
600g whole tomatoes, peeled and roughly chopped
150g red-skinned potatoes
5g fresh thyme leaves
1 cup water
pinch salt and freshly cracked black pepper

1 tbsp olive oil

Garnish
2 sprigs fresh thyme leaves
60g cherry tomatoes, halved

• Heat up a cast iron pan with oil, fry the shallot and garlic to fragrant.
• Add in pan-seared lamb. Fry for a minute at high heat, then deglaze with red wine. Simmer the wine till a quarter of it is left.
• Add in the tomatoes, potatoes, thyme leaves and water.
• Continue to simmer for 30 minutes at low heat or until the lamb cubes are tender.
• Season to taste and set aside to cool.
• Top the lamb with pâte brisée pie cast (see recipe) and garnish with the tomatoes and thymes.
• Bake it in a preheated oven of 180°C for 15 minutes

To make pâte brisée (tart dough)
250g plain flour
150g butter
pinch salt
pinch sugar
1 whole egg
1 tbsp cold milk
• Add plain flour into a whisking bowl or clean work surface. Add butter, salt, sugar and egg to it. Work on the mixture until it is grainy.
• Add in milk and keep working on it until it is smooth.
• Wrap it tight with cling film and store it in the fridge until it is slightly hardened to roll.
• Roll the dough into 1 cm thickness onto a flour greased pie tin. Indent the dough all over with a fork and top a baking paper over it. Weigh it down with some baking stones or beans.

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