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 the goods

filo pastry (thawed)

butter

1/2 lb / 250g lamb fillets

4oz / 125g goat's cheese

2oz / 50g cream cheese

1 egg yolk

2-3 golden beets

pomegranite molasses

olive oil

fresh mint

1 pomegranite

 time: 35 minutes (plus 1 hr day before baking beets and marinating lamb)

you will need:

  • loaf pan (for tart case)
  • mixing bowl
  • pastry brush

view the 'tart yourself up' newsletter which featured this recipe

persephone's ruin

goat's cheese, grilled lamb, golden beets and pomegranites 

persephone is the original toga tart. daugther of demeter, the greek 'mother earth', she ran off with her uncle, hades. he took her to the underworld and seduced her with a pomegranite. zeus determined that she stay six months with hades in his lair for the six seeds that she had eaten. the rest of the year she could spend with her mother. demeter mourns her daughter's fate 6 months of the year and celebrates her return the other 6...this is how the greeks explain the seasons of the year

whatever! you gotta be pretty flouzy to fall for a guy with nothing to show for himself but a sallow complexion and a piece of fruit

the day before: bake 2-3 beets by drizzling them in oil and balsamic vinegar, wrap them in aluminum foil and cook them at 350 until tender (about 1 hour). marinate 1/2 lb of boneless lamb (cut into 2 inch strips) in 3 tablespoons of pomegranite molasses and 2 tablespoons of olive oil

brush: a sheet of filo pastry with melted butter. place another sheet on top. repeat until you have 8 sheets stacked

place: the filo stack in a buttered loaf pan. press pastry to sides of pan, brush the inside with butter. pre-heat the oven to 400

mix: 4 oz goat cheese with 2 oz cream cheese (both at room temperature) and 1 egg yolk, beat lightly. spoon into filo pastry and bake in oven until pastry is golden brown (about 20 minutes)

grill: lamb fillets for 3-4 minutes each side. cook to medium/ rare. remove from heat, cover in foil and let sit for 2-3 minutes. remove skins from beets and slice into rounds. place on top of baked goat cheese. slice lamb into 1/2 inch slices. place on top of beets

scatter: pomegranite seeds and chopped mint on top. serve hot or cold

can't get enough of that fruit? try a pomegranite mimosa. fill a champagne flute with 1/3 pomegranite juice (you can buy it...I don't want to hear from anyone trying to put pomegranite seeds in their juicer...) top it up with champagne.

heck, put on a toga if you like; it's a free country!

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