God here we are again then - where does time go? It seems to just slip by so quickly that before you know it months have passed in the blink of an eye. Pshh - haven't got enough time for blathering on, I have to be out the door in half an hour and haven't 'got my face on'! This tart is an ode to the Sunday roast - or rather a way to use up left-overs that doesn't involve bread (not that I don't love a white bread sandwich with left-over lamb, salt, pepper and tomato chutney), and which extends the whole lot into dinner round 2. But - it is also a great flavour combo, with an extra hit of fresh rosemary, a pillowy base of creamy Parmesan and a couple of fresh mint leaves at the end to give it a fresh lift. Add the ubiquitous mint jelly or tomato chutney on the side, and it really is a winner :)
While I fluff around making roast tart, the man/boys are together in Melbourne - hurrah! I got such a kick out of seeing Hoob for 10 minutes the other day - by delivering him from the domestic terminal to international on his way from Wellington to Melbourne to visit Henry. If anyone knows of the old classic film/TV show The Odd Couple - that pretty much sums up my gorgeous sons. One immaculately-groomed, stylish force of nature and one free-spirited, long-haired, philosophical cruiser. Would love to be a fly on the wall during their week together - or maybe not!!! Anyhoo - I'm wishing them a super-happy week, because they might be outwardly chalk and cheese, but their common link is being pretty bloody fabulous and loving. Right, better hit it...!
1 ½ cups left-over roast lamb
1 tablespoon runny honey
1 -2 tablespoons olive oil
sea salt and freshly ground black pepper
1 ½ sheets Edmonds ready rolled savoury short pastry sheets
½ cup cream
½ cup + 1 tablespoon grated Parmesan
1 tablespoon finely chopped fresh rosemary leaves
To serve – fresh mint leaves and mint jelly and/or tomato relish
If you are using left overs for this, you will need about 2 ½-3 cups of left over roast vegetables and 1 ½ cups of lamb. If you are preparing the vegetables specifically for the tart, preheat the oven to 180˚C and cut the onions into 8ths (in wedges), and the remaining vegetables into roughly 5cm chunks and batons. Place the vegetables in an even layer in a roasting dish and drizzle with olive oil and honey, sprinkle with sea salt and freshly ground black pepper, and tuck in a few sprigs of rosemary. Roast for around 30-35 minutes until all of the vegetables can be easily pierced with the tip of a knife. Remove from the oven and allow the vegetables to cool while you line a 25cm removable base tart tin with pastry, trimming and patching it where necessary. Prick the base, chill the pastry for 10 minutes, then line with baking paper and baking beans or weights and cook for 10 minutes. Remove the baking beans and paper and cook a further 10minutes.
While the base is baking whisk the cream, eggs and grated Parmesan together and season with sea salt and freshly ground black pepper. Once the pastry shell is cooked, fill it with the roast vegetables and lamb, and pour over the cream mixture. Lower the oven temperature to 160˚C and bake a further 35-40 minutes until just set. Leave to cool for a few minutes in the tin before removing and serving with fresh mint, mint jelly and/or tomato relish. Serves 6 for lunch and 4 for dinner.