Tomato, Leek and Marinated Feta Tartlets

clock 20 minutes + 35 minutes bowl Serves 25


  • 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
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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.

  • 2. Preheat oven to 220°C (200° fan-forced) and grease a large oven tray.

  • 3. Heat butter and oil in large frying pan. Cook leek, stirring occasionally, for about 20 minutes or until soft.

  • 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).

  • 5. Combine tomatoes and vinegar in a medium bowl, season to taste.

  • 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.


  • • Energy 805Kj • Protein 2g • Total Fat 19g • Saturated Fat 6g • Carbohydrates 5g • Sugars 1g • Sodium 129mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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