Quick & Easy

Tomato, leek and marinated feta tartlets

Puff pastry squares make a light, tasty and adorable case for these delicious and fresh tomato, leek and feta tartlets.
tomato, leek and marinated fetta tartlets
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Tomato, leek and marinated fetta tartlets


Tomato, leek and marinated fetta tartlets

1.To make marinated fetta, place rind, pepper, garlic and thyme in medium sterilised glass jar with a tight-fitting lid; add cheese. Seal jar then shake gently to coat cheese in mixture. Open jar and pour in enough of the oil to completely cover cheese mixture. Reseal; refrigerate overnight.
2.Preheat oven to 220°C (200° fan forced).
3.Cut leek into 6cm (2¼-inch) pieces cut pieces in half lengthways, slice halves lengthways into thin strips. Heat butter and oil in large frying pan, cook leek, stirring occasionally, about 20 minutes or until soft.
4.Meanwhile, cut pastry sheets into 25 x 5cm (2-inch) squares, place on oiled oven trays, prick pastry with fork. Bake about 10 minutes or until browned lightly. Reduce oven to 200°C (180° fan forced).
5.Meanwhile, combine tomatoes and vinegar in medium bowl, season to taste.
6.Spread 1 tablespoon of the leek mixture on each pastry piece, crumble one piece of cheese over each, then top with tomato mixture.
7.Bake tartlets about 5 minutes or until tomato just softens. Serve immediately, sprinkled with thyme.

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