Tomato Tarts with Fetta and Tapenade
These delightful little Tomato Tarts with Fetta and Tapenade can be made larger to serve as an entree. I use the delicious Persian fetta in olive oil, from Yarra Valley Dairy, but if you can’t get this, use goat curd or ricotta.
Makes: 18 tarts
Preparation time: 10 minutes
Cooking time: 10-15 minutes
2 sheets butter puff pastry
4-6 vine-ripened tomatoes, thinly sliced
2 tablespoons tapenade (see tapenade recipe)
345 g (11 oz) fetta cheese
- Preheat oven to hot, 220°-230°C (430°-450°F, Gas Mark 7).
- Line a flat baking tray with baking paper. Using a pastry cutter, cut pastry into 6-7cm (2-3in) rounds (you should get 18 rounds). Place on baking paper and prick all over with a fork.
- Cover another sheet of baking paper and another oven tray. (This prevents the puff pastry, chosen for its superior flavour, from rising).
- Place in oven and cook for 10-15 minutes, or until golden brown.
- Remove from oven and cool.
- Just before serving, place a tomato slice on each pastry base, spread with tapenade, top with a small scoop of cheese and garnish with oregano.
Lyndey’s Note: Feta (Greek ????, féta, “slice”) is a brined curd white cheese made in Greece from sheep’s milk or from a mixture of sheep and goat’s millk. Protected by PDO (Protected Designation of Origin) the name Feta can only be used for Greek Feta Cheese. Similiar cheeses, if made outside Greece, should be be called Fetta.
Wine: Choose semillon for a sublime combination with tomato or, if you prefer a red wine, try chambourcin or pinot noir.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)