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Lyndey Milan’s Middle Eastern vegetable tart

Preparation time
15 mins
Cooking time
50 mins

You could easily pair a number of different wines with the tart, however, why not keep it ‘local’ and open a Tempranillo. This issue’s 2015 example from First Creek is ideal. Medium weight, dry and savoury, it has a slightly meaty note, some raspberry and vanilla characters and loads of sweet oak.
A great all-rounder with Mediterranean and Middle Eastern food.


1 red capsicum

2 small eggplant

1 red onion

1 small head garlic, separated into
cloves, peeled

3 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup (80ml) extra virgin olive oil

½ cup (130g) good quality hummous

1 ½ tsp sumac

4 lamb tenderloins (optional)

150g feta

Flatleaf parsley leaves


Olive oil pastry

3 cups (480g) wholemeal plain flour

1 ½ tsp salt

¾ cup (180ml) cold water

½ cup (125ml) extra virgin olive oil


1. Preheat the oven to 200°C
(180°C fan-forced) and line two
large baking trays with baking paper.

2. For the vegetables: chop capsicum, eggplant and onion into 2cm dice. Tumble onto one of the prepared tray with garlic cloves, sprinkle with 2 teaspoons cumin, season with salt and pepper, drizzle with
¼ cup (60ml) olive oil and toss to ensure
all are coated. Roast for 20 minutes or until the vegetables are cooked through, tossing the vegetables after 10 minutes to ensure even cooking.

3. For the pastry: combine the flour and salt in a large bowl. Make a well in the centre and add the oil and cold water. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the prepared tray and, using your fingers, push the dough into a wide round shape, 35 cm diameter. It should be 5 mm thick. Using your thumb and pointer finger, press the pastry edges to form an edge of around 1 cm. If desired, flute this edge using your fingers. Bake for 10 minutes.

4. To finish: remove pastry from oven and spread with hummous, top with roasted vegetables and sprinkle with sumac. After 10 minutes, coat lamb tenderloins with salt, pepper and remaining olive oil and place in oven on a paper-lined baking tray for 8 minutes. Remove to rest. Crumble feta over the tart and return to oven for a final 12 minutes (30 minutes in total). If the vegetables and cheese are browning too much, cover with a sheet of aluminium foil.

5. To serve, place lamb fillets over tart (if using), sprinkle with parsley and serve immediately.

Preparation time
15 mins
Cooking time
50 mins

Wine match

First Creek Tempranillo 2015
in any 12
in any 6
Price | options
in any 12 bottles


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Two Blues Sauvignon Blanc 2014
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