Wishing fellowbloggers a Happy Easter and wonderful food. The weather in the mornings in Gauteng are a chilly reminder that the warm sunny days that can be spent lazing and entertaining on patios will soon be coming to an end. We have to make the most of what we can currently enjoy hence I did some entertaining last weekend and served these delicious and interesting look tarts as a starter.
I have had this recipe book,Savoury Quiches and Flans, for a while but it was only when I watched Lorraine Pascale in an episode of Easy Baking on the cooking channel demonstrate how to make these pastry shells that I felt confident to tackle this recipe. These tarts do not require special baking utensils and are easy to make and the filling has an unusual combination of ingredients and the end result is very tasty and was a hit with my guests.
FETA AND MINT TARTS
200g feta, cubed
75g peas, lightly cooked
185g can olives, pitted and halved
Handful of fresh mint, chopped
50ml olive oil
1 teaspoon wholegrain mustard
375g pack puff pastry
Beaten egg, to glaze
Preheat oven to 190C. Prepare the filling by mixing the feta, peas, olives and mint.
Stir in the olive oil and mustard. Set aside.
Unroll the pastry. Cut into 8 equal rectangular pieces.
Score a thin border on each with a sharp knife taking care not to cut through the bottom of the pastry.
Place the pastry on a baking sheet.
Brush the pastry edges with egg. Bake for 10 minutes until golden.
Remove from the oven and scrape out the inner pastry.
Bake the pastry shell for 1 minute.
Spoon the filling into the pastry.
Bake for 5 minutes.