Crumbled Feta Salad Tarts Food

CHOPPED SALAD WITH CRUMBLED FETA

Steps:

• Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
• Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

FETA, SPINACH AND LEEK TART

Steps:

• Preheat oven to 200°C.
• Cut the leek in half and thinly slice the pale part after washing, to achieve 1 cup.
• Melt the butter in a saucepan and lightly saute the leek over medium heat for 4 minutes.
• Add the spinach to saucepan, cover and cook until wilted, remove from heat and remove excess water by pressing the leaves into a strainer.
• Combine in a bowl sour cream, cream and lightly beaten eggs.
• Mix together.
• Add the crumbled Feta, spinach and coarsely shredded basil leaves.
• Season with cracked black pepper. stir well.
• Line a non stick, rectangular quiche pan (35 x 13cms) with the pastry, over lapping, gently pushing down in the centre.
• Gently push the pastry into the sides of the pan then trim excess pastry.
• Place the pastry lined pan onto a baking tray and lightly prick the base with a fork.
• Pour the prepared cream cheese mixture into the pan.
• Bake in the middle of the oven for 30-35 minutes until firm and golden.
• Remove from baking tray before serving or cutting.

FETA AND KALE TART

Steps:

• Roll out the single-crust pie dough; press it into a 9-inch pie plate, tart pan or a springform pan with a removable bottom. Refrigerate until ready to fill. Preheat the oven to 350 degrees.
• Bring a pot of salted water to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain the kale into a colander. Squeeze out as much water as possible. As soon as the kale is cool enough to handle coarsely chop it and set it aside; there should be 1 cup.
• Add just enough oil to lightly coat the bottom of a medium skillet. Heat over medium-high heat, then add the diced onion. Cook for 2 to 3 minutes, until the onion softens. Add the chopped kale and a pinch of salt; cook for 1 to 4 minutes or until the excess moisture has evaporated. Remove from the heat, then add the dill and parsley, stirring to combine.
• Whisk the eggs and egg yolk together in a large mixing bowl, then add the cream and stir to incorporate.
• Combine the cornstarch and milk in a measuring cup, stirring to mix well, then add it to the egg-cream mixture in the bowl. Add pepper to taste and the nutmeg, whisking to combine.
• Scatter the kale-onion mixture over the prepared pie dough, then evenly distribute the crumbled feta over the vegetable mixture. Pour the egg mixture on top.
• Bake for 45-50 minutes, until the tart is set and the crust is lightly browned. Let it sit for 15 minutes before serving.