Tasty Tarts 2 – This time with a Greek flavor!
Tarts are normally made with a single layered pastry base which is then filled with some sweet or savory fillings.The pastry can be shortcrust, puff pastry or even crumb-based. The term “tarts” even include quiches which is always a favorite in my kitchen.
However, this is what the “clever” definition says, but for me tarts are are the solution to the questions “What can we have for supper?” or “Can’t we invite the Jones’ for tea?” or “Can you bring something to the Bible Study Group?” I love making tarts and some of my favorites are Tomato, Onion, Basil and Mozzarella Tarts, Roasted Vegetable, Roasted Leek Tarts or a Caramelized Onion and Goat’s Cheese tart. Quiches are as popular in this house and my Spinach and Feta quiche is always a favorite as well as my Smoked Snoek Quiche and Broccoli, Feta and Peppadew quiche.
For those of you with a sweet tooth……why not try your hand at these beautiful and petit Fruit Tarts.
The thing with tarts is that it does not have to be so elaborate, for me the ingredients must speak for themselves. Make sure your pastry is a good quality even if you use shop bought and for your fillings, use only the best….remember there are no pastry lids to cover inferior ingredients!
I found a lovely Greek Cheese called Kefalotiri at the deli the other day and I remembered the name from a recipe off Peter’s site...
Kefalotiri is a traditional hard Greek cheese made with only sheep or goat’s milk which gives the cheese its distinctive tangy flavor which mellows as the cheese ages.Because this cheese is so hard, it is ideal for a grated table cheese. Greeks use the cheese like Parmesan, as a grated topping for a many of their dishes.
Another flavor that is to me synonymous with Greek food is mint so with two of my ingredients sorted out, all I needed was the main ingredient and this time of the year it has to be plumb juicy tomatoes. So finally here is what you will need for this tasty tart.
Ingredients – 4 medium sized tarts.
400gr cocktail tomatoes – if you use different colors, it is even prettier
a few glugs of olive oil
fresh mint and thyme – chopped
a splash or two of good balsamic vinegar
1 roll of puff pastry. egg wash
Pre-heat the oven to 200 C. Cut out 4 rounds from your puff pastry and then pinch the edges together between your thumb and forefinger to make an edge. Use your imagination to make a pattern!
Now halve or quarter your tomatoes and mix with all the other ingredients except the egg wash. Place spoonfuls of the mixture on the pastry cases and brush the pastry with the egg wash. Bake until the pastry is cooked and golden brown. Serve with a simple salad of fresh rocket and a light vinaigrette and Kefalotiri cheese! If you cannot find Kefalotiri Cheese, feta will be ok to use!
I am submitting this recipe to Weekend Herb Blogging #216. This week the host is Maninas from Maninas: Food Matters