Tomato, Feta cheese and Rocket Tarts
Perfect for snacks and appetisers, these individual tarts are a must for parties and get-togethers. If you are struggling for time, then why not use store purchased short crust pastries rather than making them from fresh? The results will be equally pleasing; however do remember to leave the correct amount of chilling time to create the perfect shape when cooked.
To make the pastry:
- 125g of plain flour
- Pinch of salt
- Hint of freshly ground pepper
- 60g of diced butter
- 4 teaspoons of water or semi skimmed milk
To make the filling:
- 175g of feta cheese
- Hint of dried thyme
- 25g of salad rocket leaves
- 2 large tomatoes thinly sliced
- 4 teaspoons of olive oil
Firstly, pre-heat the oven at 190°C/180°C FAN/375°F/ Gas Mark 5
To create the pastry:
(If using ready-made short crust pastry, skip to the filling section.)
Place the flour, butter, salt and pepper into a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. Once you have sprinkled the milk or water over the top, mix until you create firm dough. On a floured surface, knead for several seconds until the texture is smooth. Leave the dough to rest in a dry place for 15-30 minutes.
After resting, separate the dough into 4 pieces and roll each piece into a circle approximately 5cm wider than the top diameter of the dish. Carefully trim the excess dough from around the edge of the dish after pressing them gently into each dish. Store them in the refrigerator for an extra 30-60 minutes.
To create the filling:
Place the feta cheese into a bowl and add the black pepper and thyme. Break it into small pieces by using a fork and spread evenly over the base of each pastry shell.
Chop the majority of rocket leaves, dividing them into the dishes by pressing them lightly into the feta cheese. Use three sliced tomatoes for each of the pastries and overlap them neatly onto the top of the filling. Drizzle each with olive oil.
Bake in the oven on the above settings for approximately 15-20 minutes, or until the pastry appears golden brown.
Use the rest of the rocket leaves to garnish the dish.
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