Feta Olive Tartlets Recipes

RED ONION, FETA & OLIVE TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
• Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
• Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.

SPINACH AND FETA PUFF PASTRY BREAKFAST TART RECIPE

Steps:

• Preheat oven to 400F.
• Line a baking sheet with parchment paper.
• Using a rolling pin, lightly roll out the puff pastry to approximately 11x11.
• Cut in half.
• Transfer to previously lined baking sheet and bake for 8 minutes.
• In the meantime, prepare the filling.
• Heat olive oil in a large nonstick skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Stir frequently.
• Stir in the crumbled feta and continue to cook for 30 seconds; remove from heat and set aside.
• Take the puff pastry out of the oven and using a fork or a spoon, deflate the center of the puff pastry, leaving about a 1-1/2 inch puffed-up border on all sides.
• Divide up the filling and add it to the center of both pastries.
• Make a well in the center of the filling and crack an egg inside of the well.
• Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown.
• Remove from oven and let stand about 3 minutes.
• Sprinkle with a bit of salt and fresh ground pepper.
• Cut each pastry into 4 wedges.
• Serve with a side of plain yogurt.

BEETROOT, FETA AND THYME TART

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Trim and quarter the beetroot (wear gloves if you don't want pink hands) and put the pieces in a roasting tin, drizzle over some olive oil and roast for 30 minutes. Add the onion and roast for a further 20 minutes. Leave to cool a little. Put a flat baking sheet in the oven.
• Roll the pastry out into a large rectangle and score a 1cm border around the edge. Put on another baking sheet and brush the edge with egg. Crosshatch the centre with a sharp knife but don't cut all the way through. Peel the skin off the beetroot wedges if you like, and cut each piece into 2 or 3. Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves. Season the top well. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is puffed and golden. Push down the center if it has ballooned up. Scatter with more thyme leaves.

FETA-OLIVE TARTLETS

Steps:

• Preheat oven to 325°. Place tart shells on an ungreased 15x10x1-in. baking pan. In a small bowl, beat egg, feta cheese, cream cheese, lemon juice and flour until blended. Spoon 1-1/2 teaspoons filling into each tart shell. Bake 12-15 minutes or until golden brown., In a small bowl, mix remaining ingredients. Spoon about 1/2 teaspoon mixture over each tartlet. Serve warm.