Tomato Tarts

I am always wary of only providing things for my family (and at social gatherings) that are seafood based. Not everyone likes seafood and of course allergies are a concern. I decided to accompany the delicious Prawn Tarts I made as an entrée for Christmas lunch with a vegetarian version. These Tomato, Leek and Fetta Tartlets were a hit with the non-seafood eaters and complimented the prawn tarts perfectly for those greedy people who couldn’t resist sampling both.

Tomato, Leek and Fetta Tartlets
Makes 18

1 medium leek
20g butter
1 tbs olive oil
2 sheets ready-rolled puff pastry
250g cherry tomatoes, sliced thinly
1/2 tsp fresh thyme leaves
1 tbs red wine vinegar
350g tub of marinated fetta

Method - Text Only

~ Preheat oven to 220°C (200°C fan-forced).
~ Cut leek into 3 equal pieces, then in half lengthways, and slice into long, thin strips.
~ Sauté leek strips gently in butter and oil for 20 minutes, until soft. Set aside.
~ Cut each pastry sheet 3 times across and down to make 9 squares, roughly the same size.
~ Fold in each edge to form a thin border and prick the base a few times with a fork.
~  Bake pastry squares, uncovered, for about 10 minutes until browned lightly.
~ On removing from oven, immediately press the centre of the pastry squares down with the back of a fork to flatten.
~ Reduce oven temperature to 200°C/180°C.
~ Place tomato slices in a bowl with the thyme and vinegar, toss gently to combine.
~ Spread 1 tablespoon of leek mixture on each pastry square, top with some crumbled fetta and slices of tomato.
~ Evenly distribute remaining thyme leaves over tomato.
~ Bake uncovered for 5 minutes and serve immediately.

Preheat oven to 220°C (200°C fan-forced).

Tom4Cut leek into 3 equal pieces, then in half lengthways, and slice into long, thin strips. Sauté leek strips gently in butter and oil for 20 minutes, until soft. Set aside.

Tom3Cut each pastry sheet 3 times across and down to make 9 squares, roughly the same size. Fold in each edge to form a thin border and prick the base a few times with a fork. Bake pastry squares, uncovered, for about 10 minutes until browned lightly.

On removing from oven, immediately press the centre of the pastry squares down with the back of a fork to flatten.

Reduce oven temperature to 200°C/180°C.

Tom2Place tomato slices in a bowl with the thyme and vinegar, toss gently to combine.

Tom5Spread 1 tablespoon of leek mixture on each pastry square, top with some crumbled fetta and slices of tomato.

Tom6Evenly distribute remaining thyme leaves over tomato.

Tomato TartBake uncovered for 5 minutes and serve immediately.

Recipe inspired by Women’s Weekly Christmas and Holiday Entertaining magazine.

See part 1: Prawn and Dill Tarts

Share this post...Share on RedditTweet about this on TwitterShare on FacebookPin on PinterestGoogle+Email to someone

Leave a Reply