This crisp and buttery puff pastry pie with Snøfrisk® is a lighter alternative to a sturdy pie crust, but will still leave both your stomach and taste buds satisfied. With the fresh mint pesto perfectly complimenting the juicy lamb, you'll definitely be longing for more!
Ingredients
- 1 pack puff pastry
- 1-2 Snøfrisk® Original
- 400 lamb mince (or other minced meat)
- 2 handfuls mint
- 3 garlic cloves
- Salt and pepper
- 1 squash
- 300 g grated mozzarella
Pie
- 6 asparagus spears
- 1 pack mangetout
- 1 lemon
- 2 handfuls fresh mint
- 50 g almonds
- 30 parmesan
- 1 garlic clove
- 50-100 ml olive oil
- 1 green chili
- Juice of 1 lime
Mint pesto
Here is how you do it
Put the mince in a bowl with finely chopped mint, garlic, salt and pepper. Combine, shape into balls and fry in butter until firm and golden. They don’t need to be cooked through, as they will be cooked in the oven later.
Roll out the puff pastry and spread with plenty of the Snøfrisk®. Slice the squash and add to the pastry, together with the meatballs. Top with most of the grated mozzarella, keeping some back as a garnish after cooking. Cook the tart at 200°C for about 20 minutes (until golden). Prepare the mint pesto while the tart is cooking. Combine all the ingredients for the mint pesto in a bowl using a stick blender. You can adjust the consistency by adjusting the amount of oil you add.
Halve the mangetout and shave the asparagus into ribbons using a vegetable peeler. Put the vegetables in ice water to keep them crisp. Garnish the cooked puff pastry tart with the remaining mozzarella and the ice cold vegetables. Serve with delicious mint pesto and lemon wedges.
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