feta, spring onion and walnut tartlets
How to make feta, spring onion and walnut tartlets recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
4 slices of brown bread, crusts removed
150 g (5 oz) feta cheese, crumbled
2 spring onions, thinly sliced
25 g (1 oz) walnut pieces, lightly crushed
8 cherry tomatoes, cut into quarters
1 tablespoon olive oil
salt and pepper
To serve
200 g (7 oz) mixed salad leaves
½ cucumber, sliced
Method:
Roll the bread out thinly using a rolling pin. Cut each slice into a circle, approximately 12 cm (5 inches) in diameter and press the circles into 4 large nonstick muffin or Yorkshire pudding tins. Cook in a preheated oven to 200°C (400°F), Gas Mark 6, for 7–8 minutes, until crisp and golden.
Meanwhile, mix the crumbled feta with the spring onions, walnut pieces and tomatoes.
Season to taste, then spoon the mixture into the toasted tart cases. Drizzle with the olive oil and serve with a mixed leaf and cucumber salad.
For feta, spring onion & walnut tart, Roll 500 g (1 lb) ready-made puff pastry into a rectangle measuring approximately 30 x 20 cm (12 x 8 inches). Place on a lightly greased baking sheet and score a border about 1.5 cm (¾ inch) in from the edges all the way around the pastry, not quite cutting through.
Scatter 200 g (7 oz) crumbled feta, 4 thinly sliced spring onions, 50 g (2 oz) walnut pieces and 12 quartered cherry tomatoes over the pastry, keeping within the border.
Drizzle with 1 tablespoon olive oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until crisp and golden. Serve with salad. Total cooking time 30 minutes.
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| feta, spring onion and walnut tartlets |
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