Tomato, Leek and Marinated Feta Tartlets

Ingredients
- 20g butter
- 1 Tbsp olive oil, plus 1 1/4 cups (approx) for marinade
- 1 leek, thinly sliced
- 2 sheets puff pastry
- 250g cherry tomatoes, quartered
- 1 Tbsp red wine vinegar
- Salt and pepper
- 1/2 tsp fresh thyme leaves, plus 2 tsp for marinade
- Marinated Feta:
- 1 tsp lemon rind, finely grated
- 1/4 tsp cracked black pepper
- 2 cloves garlic, crushed
- 200g feta cheese, cut into 25 cubes
Method
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1. To make marinated feta, place ingredients (except oil) in a medium glass jar with a tight-fitting lid. Seal jar then shake gently to coat cheese. Open the jar and pour in enough of the oil to cover the cheese. Reseal and refrigerate overnight.
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2. Preheat oven to 220°C (200° fan-forced) and grease a large oven tray.
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3. Heat butter and oil in large frying pan. Cook leek, stirring occasionally, for about 20 minutes or until soft.
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4. Meanwhile, cut pastry into 25 x 5cm squares. Place on oven tray and prick each with a fork. Bake for 10 minutes or until browned. Reduce oven to 200°C (180° fan -forced).
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5. Combine tomatoes and vinegar in a medium bowl, season to taste.
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6. Divide leeks between pastry squares. Top with a piece of cheese and tomato. Bake for 5 minutes or until tomato just softens. Sprinkle with thyme and serve.
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PER SERVE
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• Energy 805Kj • Protein 2g • Total Fat 19g • Saturated Fat 6g • Carbohydrates 5g • Sugars 1g • Sodium 129mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation