Feta cheese and crème fraiche tart with sundried tomatoes, tuna and black olives

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Feta cheese and crème fraiche tart with sundried tomatoes, tuna and black olives

Serves:

2021-06-26

Ingredients

375g rolled puff pastry
300g crème fraiche
2 eggs, beaten
4 spring onions, trimmed and sliced
2 tbsp. chopped fresh mint and basil leaves
Salt and pepper to season
200g feta cheese
3 tbsp. roughly chopped black Kalamata olives
1 tine tuna in oil, drained (Blue Angel)
4 slices Parma ham
2 tbsp. toasted pine nuts
Extra mint leaves to decorate

Method

Grease a rectangular baking tray and line with the rolled puff pastry. Mix together the crème fraiche and eggs in a bowl, then mix in the sliced spring onions, chopped herbs and season well with salt and pepper. Spoon this mixture over the pastry base and spread out. Crumble over the feta cheese and flake over the drained tuna. Lay on the Parma ham and olives and bake in the oven at 200`c for 30-35 minutes till crispy and golden. To serve, sprinkle over the toasted pine nuts and extra fresh herbs and serve either warm or cold.

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View Maltese

Torta tal-ġobon feta u l-Crème fraîche, bit-tadam imqadded, tonn u żebbuġ iswed

Ingredients

375g għaġina sfiljurata (puff pastry)
300g crème fraîche
2 bajdiet imħabbta
4 basliet twal
2 imgħaref nagħniegħ u ħabaq frisk imqatta’
melħ u bżar
200g ġobon feta
3 imgħaref żebbuġ iswed Kalamata mqatta’
landa tonn taż-żejt imsaffi
4 iflieli perżut ta’ Parma
2 imgħaref prinjol
weraq tan-nagħniegħ żejda biex iżżejjen

Method

Idlek trej tal-ħami rettangolari u iksi bl-għaġina sfiljurata. Ħallat flimkien il-crème fraiche u l-bajd fi skutella, imbagħad, ħallat il-basal twil imqatta’, il-ħwawar imqattgħin u l-melħ u l-bżar. Poġġi din it-taħlita fuq il-bażi tal-għaġina u ifrex. Farrak fuqha l-ġobon feta u t-tonn imsaffi. Poġġi fuqhom il-perżut u ż-żebbuġ u aħmi fil-forn f’temperatura ta’ 200°C għal 30-35 minuta sakemm tiġi tqarmeċ u tieħu kulur dehbi. Biex isservi, roxx il-ġewż tal-arżnu mixwi u l-ħwawar friski żejda fil-wiċċ u servi kemm sħuna kif ukoll kiesħa.

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