“This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.”
READY IN:
28mins
YIELD:
4 Tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. You will need a small, shallow, circular oven-proof dish for each diner.
  2. Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
  3. Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
  4. Cook for 2 or 3 minutes until the mushrooms are cooked through.
  5. Remove the pan from the heat.
  6. Lightly oil the oven-proof dishes.
  7. Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
  8. Place the pastry on top tucking the edges down the sides of the dishes.
  9. Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
  10. To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
  11. Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
  12. Add a few drops of Balsamic vinegar to each Tarte just before serving.

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