Savory Greek Feta Tarts
Hello Taste Buds! Welcome to the banquet.
Is it just me, or do you also feel infinitely more elegant when handling a diminutive flaky wrapped hors d’oeuvre? Add a glass of wine to that configuration and ain’t no stopping us now!
This one transforms Greek salad flavors into a warm flaky toasted tart.
After you’ve consumed this little savory number wet your finger and drop those flakey crumbs into your mouth appreciating it to the crispy end. Oh so elegantly-of course.
1 package of puff pastry, thawed
flour for dusting
2 tablespoons olive oil + 1/2 teaspoon fresh lemon juice
1 cup of sliced grape tomatoes or tomato sauce
1/2 cup crumbled feta
1/3 cup sliced kalamata olives (or more if you really love olives)
1/4 cup shallot, chopped fine (about 1)
1/2 teaspoon dried oregano
Preheat oven to 400F, grease two baking sheets
On floured surface roll out sheets of pastry dough, with a sharp knife of pizza cutter divide dough into 4-6 quadrants
brush each square with lemon olive oil
layer the components: tomatoes, feta, olives, shallot in the center of each tart leaving a 1/2 inch border.
Fold over the borders to provide support for the filling, sprinkle the exposed window with oregano.
With a fork or a knife seal edges, and coax the dough into a uniform shape so that it bakes pretty (:
7. Bake in top third of oven for 25-30 minutes, rotating tray in the middle of the bake time.
Remove from oven, let cool for a few minutes and enjoy warm
