Tomato, Leek & Feta Tartlets

Tomato, Leek & Feta Tartlets

Ingredients:

1 leek, about 350g
20g butter
1 1/2 cups olive oil
2 sheets puff pastry
250g cherry tomatoes, sliced thinly
2 1/2 tsp fresh thyme leaves
1 tbsp red wine vinegar
1 tsp lemon rind, grated finely
1/2 tsp black pepper, coarsely ground
2 cloves garlic, crushed
200g Feta cheese, cut into 24 pieces

Cooking Instruction:

1. Make the marinade for the Feta cheese:

Combine the lemon ride, pepper, garlic and two teaspoons of thyme in a clean glass jar, with a fitted lid.

Add the feta cheese; close the lid to the jar and give it a gentle shake to coat the cheese with the mixture.

Open the jar and add the olive oil, enough to completely cover the Feta cheese.

Put back the cover and leave to marinate in the fridge overnight.

2. Preheat oven to 210 degrees.

3. Cut the leek into three pieces; each piece should be cut into thin strips.

4. Using a large frying pan, heat the butter with a tablespoon of olive oil and stir fry the the leek until it had soften.

5. Cut each puff pastry sheet into twelve equal pieces of rectangles, making 24 rectangles all together. Fold the corners of the rectangles so they turn into tiny receptacles. Prick the pastry pieces with a fork.

6. Bake in the oven for 10 minutes or until lightly golden brown.

7. Remove from the oven, and prick the pieces with a fork again to flatten them.

8. Reduce the heat of the oven to 190 degrees.

9. In a big bowl, place the tomatoes with the thyme and red wine vinegar, toss gently.

10. Assemble the puff pasty tartlets:

Divide the cooked leek into the twenty four rectangles.

Crumble a feta cheese in each on of the rectangles.

Top neatly with the tomato mixture.

Bake for 5-7 minutes or until the tomatoes have soften slightly.

Serve hot from the oven as a starter!

Enjoy!