Greek salad tarts

All the flavours of a Mediterranean salad can be found in Angela Nilsen's light and healthy tarts.
By Angela Nilsen
Greek salad tarts
  • Rating:
  • Serves: makes 12
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 3 tbsp olive oil
  • 3-4 red onions, about 550g total weight, halved lengthways and cut in very thin wedges
  • 1 tbsp chopped oregano, plus extra for sprinkling
  • 1 plump clove garlic, finely chopped
  • 2 tbsp pine nuts, finely chopped
  • large handful basil, leaves, finely chopped
  • 4 tbsp extra virgin olive oil
  • 1 x 375 g puff pastry, sheet
  • 125 g feta cheese, crumbled in chunky pieces
  • 100 g roasted red peppers, in oil, from a jar, drained, sliced
  • 2 tomatoes, thickly sliced
  • about 24 olives
  • 1/2 cucumber, sliced in sticks, to serve

Tips and Suggestions

These are good for dinner and eating in the day. Make these the morning of a picnic and the pastry will taste freshly baked even when its cooled down.

Method

1. Heat the olive oil in a large frying or sauté pan. Tip in the onions and fry over a medium - high heat for about 8-10 minutes, until softened and tinged brown around the edges, stirring frequently. Remove, stir in the 1 tablespoon of oregano, season with salt and pepper and leave to cool.

2. Preheat the oven to 220C/fan 200C/gas 7. Line 2 baking sheets with baking parchment.

3. Put the garlic, pine nuts and basil in a small bowl, then mix in the extra virgin olive oil. Season with salt and pepper.

4. When the onions are cold, lay the pastry sheet on the work top or a board. Cut it into 12 squares and lay them, slightly apart, on the baking sheets. Score each square, cutting into the pastry 5mm in from each edge to mark out a slightly smaller square. This will create a pastry border when baked. Spread a little of the basil oil over each square, keeping a bit back for drizzling later. Scatter the onions over the pastry, then the feta and red peppers. Lay a slice of tomato on top, tuck in the olives and finish with a little extra chopped oregano. Season.

5. Bake for about 15 minutes until the pastry if risen and golden. Drizzle with the reserved basil oil and scatter over a few more oregano leaves. Serve with cucumber sticks.

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