Name: Tomato, leek and marinated feta tartlets
Cook time: 60 min
Total time: 60 min
Ingredients: Tomato, leek and marinated fetta tartlets; 1 medium_piece (350g) leek; 20 gram (¾ ounce) butter; 1 tablespoon olive oil; 2 (sheets) puff pastry; 500 gram (1 pound) cherry tomatoes, halved; 1 tablespoon red wine vinegar; 1/2 teaspoon fresh thyme leaves; 1 teaspoon lemon rind, finely grated; 1/4 teaspoon cracked black pepper; 2 clove garlic, crushed; 2 teaspoon fresh thyme leaves; 200 gram (6½-ounce) piece fetta cheese, cut into 25 pieces; 1 1/4 cup (310ml) olive oil

Ingredients

Tomato, leek and marinated fetta tartlets

1 medium_piece (350g) leek

20 gram (¾ ounce) butter

1 tablespoon olive oil

2 (sheets) puff pastry

500 gram (1 pound) cherry tomatoes, halved

1 tablespoon red wine vinegar

1/2 teaspoon fresh thyme leaves

1 teaspoon lemon rind, finely grated

1/4 teaspoon cracked black pepper

2 clove garlic, crushed

2 teaspoon fresh thyme leaves

200 gram (6½-ounce) piece fetta cheese, cut into 25 pieces

1 1/4 cup (310ml) olive oil

Method

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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