Greek lamb tart

Preheat the oven to 200°C.

Place the pastry sheets, one on top of the other, on lightly-floured benchtop.

Roll out to fit a 24cm x 36cm oven tray.

Use a sharp knife to lightly score a 2.5cm border all the way around the pastry and lightly prick the pastry with a fork.

Brush with egg wash (set aside the remainder), and place in the refrigerator to firm up for 30 minutes.

In a frying pan, heat a dash of oil and add the onions.

Cook slowly over a gentle heat, stirring frequently for 15 minutes until golden.

Remove pastry from the refrigerator and brush once more with egg wash.

Spread over the onions and sprinkle over the cumin seeds.

Place in the oven and increase the temperature to 210°C.

Cook for 10-15 minutes.

Meanwhile, heat a large frying pan over a medium heat.

Add the lamb mince and garlic and cook for 2 minutes.

Stir frequently to break mince up a little.

Add the tomatoes, tomato paste and chickpeas and cook until most of the moisture has evaporated, about 5-8 minutes.

The lamb mince should be thick but not dry.

Add the lemon zest and herbs.

Season to taste.

Remove pastry from the oven and spoon the lamb mince mixture over the onions.

Scatter over the feta.

Return to the oven and cook for a further 5-10 minutes until the pastry is well browned around the edges and the base is well cooked with no signs of soggy pastry.

Scatter olives and extra chopped parsley over the tart, sprinkle or squeeze over the lemon juice and cut into pieces or slices.

Serve with a green salad.