Middle Eastern Mince Meat Tart with Hummus

1. Heat half of the extra virgin olive oil in a pan over medium-high heat. Add ketchup and half the garlic. Cook, stirring, for about 1 minute.
2. Add minced meat, coriander, chili flakes and half of the cumin seeds. Cook, stirring, about 5-6 minutes until browned all over.
3. Stir in 2 tablespoons of lemon juice and 1 tablespoon mint.
4. Season with salt. Taste and adjust seasoning per taste.
5. Remove from heat and set aside.
6. Preheat oven to 350 F.
7. Lightly grease a 13 3/4″ x 4 1/2″ x 1″ high removable bottom tart pan.
8. Brush 1 phyllo sheet with olive oil, covering the remaining phyllo with a tea towel while you work. Top with another phyllo sheet and brush with olive oil. Repeat with remaining phyllo and oil, then use it to line the tart pan.
9. Prick the base with a fork. Bake for 10-12 minutes or until pastry is crisp and lightly golden. Remove from oven. Cool slightly and push the centre of the pastry down.
10. In the meantime, combine tomato, sumac, onion and parsley in a bowl with remaining half of the extra virgin olive oil and garlic as well as 1 teaspoon cumin, 1 tablespoon lemon juice and 2 tablespoons mint. Season with salt and set aside.
11. Spread the center of the pastry shell with hummus.
12. Then, sprinkle the cooked minced meat over the hummus. Bake for 3-4 minutes to warm through.
13. Remove from oven and top with tomato and parsley mixture and extra mint leaves before serving.

Adapted from a Middle Eastern Lamb Tart recipe on Australia’s leading food magazine website, Taste.com.au.