Crumbled Feta Salad Tarts Recipes

CHOPPED SALAD WITH CRUMBLED FETA

Chopped Salad with Crumbled Feta image

Provided by Molly Yeh

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 Roma tomatoes (seeded, if they're really juicy), chopped into 1/2-inch pieces
Kosher salt
1/2 large or 1 small cucumber (I prefer Persian or English cucumbers), chopped into 1/2-inch pieces
1/2 red onion, chopped into 1/2-inch pieces
Black pepper
A light drizzle of extra-virgin olive oil
A good squeeze of lemon
1/2 cup crumbled feta

Steps:

Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

ROAST VEGETABLE AND FETA TARTS

Roast Vegetable and Feta Tarts image

These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!

Provided by Lorelle in Australia

Categories Lunch/Snacks

Time 2h

Yield 6 pies, 6 serving(s)

Number Of Ingredients 9

Ingredients

600 g kumara or 600 g sweet potatoes
2 red capsicums
2 zucchini
2 red onions
olive oil flavored cooking spray
3 sheets shortcrust pastry
100 g creamy feta, crumbled
4 eggs
1/2 cup cream

Steps:

Preheat the oven to 180°C
Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
Set aside to cool, then peel the capsicums and cut into smaller pieces.
Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
Bake for 35 minutes until set.
These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!

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