This is an open-faced lamb tart with a shortcrust pastry base and a filling of browned ground lamb, green onions, garlic, thyme, and nutmeg. It takes about 90 minutes start to finish and serves six. The real reason to make it: the filling comes together in one pan, the whole thing slices cleanly, and it holds up well over several days in the fridge.
The short version of why this works
Two things actually matter here. First, caramelizing the green onions before adding the lamb builds a sweet, savory base that keeps the filling from tasting flat — rush this step and the whole tart tastes one-dimensional. Second, the cold-butter pastry needs to stay cold right up until it goes into the oven. Warm butter melts into the flour instead of staying in small pieces, and you lose the flaky layers that give the crust its structure. Chilling the dough for the full 30 minutes is not optional. Everything else in this recipe is forgiving.
Make-ahead notes
The lamb filling can be cooked up to three days ahead and kept in a sealed container in the fridge — it actually tastes better on day two once the thyme and nutmeg have had time to settle in. The pastry dough can be made ahead and refrigerated for up to two days, or frozen for up to one month; thaw it overnight in the fridge before rolling. The fully baked tart keeps well in the fridge for four days, covered loosely with foil. Reheat individual slices in a 180°C (350°F) oven for about 12 minutes — this keeps the crust from going soggy, which is exactly what a microwave will do to it. The baked tart also freezes well for up to two months; freeze it in slices so you can pull out only what you need.
What can go wrong
- Soggy bottom crust: If the lamb filling has excess liquid when it goes into the shell, the pastry base will steam instead of bake. Drain any fat from the pan after browning the lamb and let the filling cool for at least 10 minutes before adding it to the tart shell.
- Lamb not reaching safe temperature: Ground lamb must reach an internal temperature of 160°F (71°C). The filling is pre-cooked, so this is mainly a concern if you’ve refrigerated the filling and it goes into the shell cold — add 5 minutes to the bake time and check the center with a thermometer.
- Crust shrinking during baking: This happens when the dough is stretched to fit the pan rather than pressed in gently. Roll it slightly larger than you think you need, let it relax into the pan, and trim the excess cleanly. Skip the garnish — not worth the extra dish.
- Filling too dry and crumbly: Ground lamb varies in fat content. If your lamb is very lean, the filling can turn dry after 40 minutes in the oven. A tablespoon of olive oil stirred into the filling before it goes into the shell fixes this without changing the flavor.
- Egg wash burning before crust is done: If the edges are browning too fast in the last 10 minutes, lay a small strip of foil loosely over the rim. The center needs the full bake time to set properly.
French Minced Lamb and Shallot Tart
Ingredients
Dough
Filling
Instructions
- Prepare the Dough: In a large bowl, mix the flour and salt. Add cold butter and rub with fingers until it resembles coarse crumbs. Add ice water gradually and form a dough. Wrap and chill for 30 minutes.
- Preheat the Oven: While dough chills, preheat your oven to 190°C (374°F).
- Cook the Filling: Heat olive oil in a pan over medium heat. Add shallots, sauté until golden and soft. Add garlic, cook for another minute.
- Add Lamb and Spices: Increase heat, add minced lamb. Stir until fully browned, breaking up chunks. Season with thyme, nutmeg, salt, and pepper.
- Roll Out the Dough: On a floured surface, roll out dough to fit tart pan. Press into the pan, trimming excess.
- Combine and Bake: Fill the tart shell with lamb mixture, spread evenly. Brush edges with egg wash. Bake for 40 minutes until crust is golden.
Notes
Nutrition
Common questions
Can I use regular onions instead of green onions?
Yes, but use one small brown or white onion, diced finely, and cook it longer — about 10 minutes over medium-low heat — to get it soft. Green onions cook faster and have a milder flavor, so a regular onion needs more time to lose its sharpness.
Can I make this in a regular pie dish instead of a tart pan?
Yes. A standard 9-inch pie dish works fine. The crust will be slightly thicker on the sides, so check it at 35 minutes and give it the full 40 if the edges aren’t golden.
How do I know the lamb filling is fully cooked before it goes into the tart?
Ground lamb is safe to eat once it reaches 160°F (71°C) internally — no pink should remain and juices should run clear. Break up the meat thoroughly while browning; any large clumps can stay undercooked in the center even when the outside looks done.
Can I double the filling and freeze half for later?
Absolutely. The cooked lamb filling freezes well for up to two months in a sealed container. Thaw it overnight in the fridge, then use it to fill a fresh pastry shell — this is the fastest way to get a second tart on the table with almost no extra work.
What if my dough cracks when I roll it out?
It’s too cold or too dry. Let it sit at room temperature for 5 minutes, then try again. If it still cracks, wet your fingers with a small amount of ice water and press the cracks together — the dough will seal.
Can I use store-bought shortcrust pastry?
Yes, and it works well here. Use one sheet of ready-rolled shortcrust, press it into the pan, and proceed from the filling step. It saves about 35 minutes of prep and chilling time.
If you liked this one
- Savory Lamb Rosemary Pies
- Mediterranean Lamb Feta Pie
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
