Tomato and Feta Tartlets
With a crispy pastry and a creamy filling, these little tarts make a great dinner party starter.
Ingredients
170 g plain flour
1 pinch salt
100 g butter
1 egg yolk
2 Tbsp water, ice cold
Ingredients 2
200 g feta
120 g cream cheese
0.25 tsp salt
0.5 tsp ground black pepper
15 g coriander
Ingredients 3
500 g heirloom tomatoes
4 Tbsp toasted sesame oil
2 Tbsp black sesame seeds
Instructions
STEP 1/6
Destem the coriander.
Slice the tomatoes.
STEP 2/6
Fit the Knife blade to the food processor bowl.
STEP 3/6
Add the first 3 of Ingredients 1 (flour, salt, butter) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse together until breadcrumbs form.
Add the rest of Ingredients 1 (egg yolk, water) into the food processor.
Pulse until the pastry comes together.
Place on a worksurface and bring together.
Wrap in plastic wrap.
Chill for 30 minutes.
STEP 4/6
Clean the food processor bowl and fit the Knife Blade.
Add Ingredients 2 (feta, cream cheese, salt, pepper, coriander) into the food processor.
Pulse until smooth.
Reserve.
Place the pastry on a lightly floured surface.
Divide into 8 balls.
Roll each one into a circle about 3 mm thick.
Line 8 tartlet tins with the pastry.
Freeze for 15 minutes.
Pre heat the oven to 200°C.
Bake for 15 minutes at 200°C until golden.
Let cool.
STEP 5/6
Divide the filling between the pastry cases.
Top with Ingredients 3 (tomatoes, oil, seeds)
STEP 6/6
Garnish with more coriander leaves.
Serve.
Tomato and Feta Tartlets
With a crispy pastry and a creamy filling, these little tarts make a great dinner party starter.
Ingredients
170 g plain flour
1 pinch salt
100 g butter
1 egg yolk
2 Tbsp water, ice cold
Ingredients 2
200 g feta
120 g cream cheese
0.25 tsp salt
0.5 tsp ground black pepper
15 g coriander
Ingredients 3
500 g heirloom tomatoes
4 Tbsp toasted sesame oil
2 Tbsp black sesame seeds
Instructions
STEP 1/6
Destem the coriander.
Slice the tomatoes.
STEP 2/6
Fit the Knife blade to the food processor bowl.
STEP 3/6
Add the first 3 of Ingredients 1 (flour, salt, butter) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse together until breadcrumbs form.
Add the rest of Ingredients 1 (egg yolk, water) into the food processor.
Pulse until the pastry comes together.
Place on a worksurface and bring together.
Wrap in plastic wrap.
Chill for 30 minutes.
STEP 4/6
Clean the food processor bowl and fit the Knife Blade.
Add Ingredients 2 (feta, cream cheese, salt, pepper, coriander) into the food processor.
Pulse until smooth.
Reserve.
Place the pastry on a lightly floured surface.
Divide into 8 balls.
Roll each one into a circle about 3 mm thick.
Line 8 tartlet tins with the pastry.
Freeze for 15 minutes.
Pre heat the oven to 200°C.
Bake for 15 minutes at 200°C until golden.
Let cool.
STEP 5/6
Divide the filling between the pastry cases.
Top with Ingredients 3 (tomatoes, oil, seeds)
STEP 6/6
Garnish with more coriander leaves.
Serve.