Feta & pine nut tartlets
Perfect as a side or a starter
- 450g Ready made puff pastryRolled
- 60ml Olive oil+ extra for brushing
- 700g Onions, peeled and sliced
- 25g Toasted pine nuts
- 50g Feta cheese, crumbled
- 25g Chopped black olives
- 25g Sun-dried tomatoes
- 1 Clove of garlic, pressed
- Handful of fresh basil
Happy Halloween weekend guys! It’s the 29th of October, the trees are lit up in yellow and red, leaves are swirling around in the streets. Peanut is prancing around the kitchen in her cosy knitted jumper she found under the Christmas tree last year and this can only mean one thing – Autumn is officially here. This also means that Christmas is only round the corner, and I’ve got one thing on my mind: all the food!
But before we dive into all those festive recipes, I have to share this feta and pine nut tartlet recipe with you. I wasn’t originally going to post this as I admit this is the first time I made it. The recipe was given to me, I was asked to cook it and.. it turned out to be genius. If you know me, you know I don’t follow recipes (which is kinda ironic huh?) so of course I have added a few ingredients, substituted others. Yes, I am a rebel.
Using an inverted saucer, divide the pastry into four 5" rounds. Place in the fridge and chill for around 30 minutes.
Preheat the oven to 220 degrees, gas mark 7.
Heat the olive oil in a big frying pan, then add the chopped onions and cook over a low heat for around 15 minutes, stirring occasionally. Once golden and caramelised, take the pan off the heat and let it cool before adding in the pine nuts, garlic, feta cheese, olives and sun-dried tomatoes. Season to taste with salt and pepper (I also added a little bit of dill, but that is optional).
Prick the pastry rounds with a fork and brush with a little olive oil. Divide the onion mixture between the four tarts, season with a little more salt and pepper.
Bake in a preheated oven, 220°C, Gas Mark 7, for around 15 minutes until the pastry is crisp, golden and risen.
Once ready, take the tarts out of the oven and allow to cool slightly. Garnish with fresh basil leaves and serve with a mixed leaf salad and a balsamic vinaigrette.