Feta and Olive Tartlets

Cheesy and delicious with a rosemary twist.

Lovely bright fruit with a hint of spice which works perfectly with any cheesy nibble.

Feta and Olive Tartlet


  • INGREDIENTS – Shortcrust pastry
  • 175g Plain Flour
  • 1/4 tsp salt
  • 85g butter (chilled and diced)
  • 1 egg
  • INGREDIENTS – Tartlet
  • 60g Feta
  • 1 egg yolk
  • 3 tbsp double cream
  • Ground black pepper
  • Pitted black olives, halved (1 x half for each tartlet)
  • Sprigs of fresh rosemary (1 for each tartlet)

For the Tartlet cases:

You can buy shortcrust pastry of course, but making it is much more satisfying!

  • Pre-heat the oven to 200.
  • Sieve the flour and salt into a bowl and add the diced butter.
  • Rub the butter into the flour until it resembles breadcrumbs.
  • Make a well and add the egg.  Use a table knife to mix into the ‘breadcrumbs’, then add enough water to bring your dough together.
  • Knead into a circular shape around an inch thick and roll out onto a floured surface.
  • Cut your tartlet cases to the size of your tin – I use a mini-muffin tin but you could make them bigger.
  • Press each pastry round into your greased tin.  Prick the bases, multiple times, with a fork and refrigerate for 30 mins +.
  • Line each tartlet with greaseproof paper and add baking beans (or something that will do a similar job) and bake for 10 mins.
  • Remove the beans and paper and bake for another 5-10 mins until golden.
  • Cool and remove from the tray ready for the filling.

For the filling:

  • Crumble the Feta and divide between your tartlets
  • Beat the egg yolk and cream together and add pepper.
  • Spoon the mixture evenly into the tartlets.
  • Top with the half olive and a small sprig of rosemary.
  • Bake until golden – 6-7 mins.  Serve warm.

Just enough time to pour a large glass of Le Pigeoulet and enjoy!

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