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Feta tart

(12 Posts)
Eliza9917 Tue 01-May-18 13:33:01

I have some feta to use up and think I'll give a puff pastry tart a go, can anyone share any nice recipes/ideas please?

I normally only put it in greek salad.

OP’s posts: |
Foggymist Tue 01-May-18 20:19:34

Do baked feta! Wahaca recipe is fab.

myrtleWilson Tue 01-May-18 20:22:11

second baked feta if you decide against the puff pastry tart! there is a very good Anna Jones recipe -https://www.telegraph.co.uk/foodanddrink/vegetarian-recipes/10970821/Vegetarian-recipes-brought-up-to-date.html

Eliza9917 Wed 02-May-18 00:33:38

Thanks, I just googled baked feta and got this recipe (can't c&a that link above, it's a but of a faff on my phone).

www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/711646/baked-feta-with-chilli-and-oregano%3famp

Does it come out like these? (See pic)

OP’s posts: |
Eliza9917 Wed 02-May-18 00:34:30

Sorry, c&p

OP’s posts: |
Foggymist Wed 02-May-18 08:42:03

Yeah like the BBC recipe that it links to there, mine is usually a bit browner and bubbling (and amazing), I make it in a dish rather than wrapped in foil.

TinklyLittleLaugh Wed 02-May-18 09:55:20

I do feta (or goats cheese) tart with a smear of pesto (red or green), beetroot and red onion. Big favourite in our house.

Eliza9917 Wed 02-May-18 12:28:10

If baked feta comes out like those appeteasers I'll give that a go, I love those things!

OP’s posts: |
Foggymist Wed 02-May-18 14:24:06

I've never tasted the appeteasers things, I was going by the recipe link.

Eliza9917 Wed 02-May-18 15:01:42

I'll give it a go anyway, it looks lovely.

OP’s posts: |
NachoFries Fri 04-May-18 06:44:21

@TinklyLittleLaugh That sounds amazing. Would you be able to share the recipe? smile

TinklyLittleLaugh Fri 04-May-18 08:46:58

Not even a recipe as such Nachos. Just unroll the pastry, put it on a baking sheet, still on the paper. Smear with a couple of desert spoons of pesto. Add sliced red onion and crumbled chess and some cubed beetroot, vacuum packed or pickled is fine. Bung in the oven.

Too much beetroot can make it a bit soggy though, so go easy. Pre cooking the pastry for 10 minutes or so can help but I mostly can't be arsed with that. Cook the pastry for longer than you think to ensure it is crispy. If you want to be posh you can mark a border around the edges of the pastry with a knife and it looks nice, but again I don't normally bother.

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