Feta Olive Tartlets Recipes

BAKED FETA WITH OLIVES

Steps:

• Preheat oven to 400 degrees F.
• Place the feta in a baking dish and surround it with cherry tomatoes and olives. Nestle the garlic cloves into the sides of the pan. Top everything with olive oil, salt, pepper, and red pepper flakes.
• Bake for 20 to 25 minutes or until the tomatoes have started to burst.
• Remove from the oven and remove garlic from the pan. Squeeze the garlic out of the skins and roughly chop it before adding back into the pan.
• Stir everything together gently and top with fresh herbs. Serve immediately with crackers or crusty bread.

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.

GREEK OLIVE AND FETA TART WITH ANCHOVIES

Steps:

• Preheat the oven to 400°F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth. Line the pastry with baking parchment and fill with baking beans.
• Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
• Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper.
• Blend to a chunky paste, scraping the mixture down from the sides of the bowl. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
• Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad.

RED ONION, FETA & OLIVE TART

Steps:

• Heat oven to 425°F
• Heat the oil in a frying pan, then gently fry the onions for about 15 mins until golden and soft.
• Add the sugar and balsamic vinegar, then cook for a further 5 - 10 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.

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.