Feta, Basil and Sundried Tomato Tartlets.

This is another delicious puff pastry savoury treat that takes minutes to make but looks and tastes delicious.  Feta, pesto, sundried tomatoes.  What’s not to love?

As before, serve warm or at room temperature.  They are almost as quick as rustling up a sarnie and so make pretty good packed lunches as well as delicious starters or for a proper sit-up lunch.

Ingredients (makes 6 small tartlets)

1 sheet of pre-rolled all butter puff pastry

100 g feta

6 tbsp sundried tomato tapenade

4 tbsp pesto

a handful of fresh basil

salt and black pepper

1 egg yolk

1 tbsp milk

Method

1. Preheat the oven to 190C and line two baking trays with greaseproof paper.

2. Cut the puff pastry into 6 rectangles.  With the tip of a sharp knife score a 1 cm border around the edge (don't go all the way through the pastry), then with a fork prick the centre portion all over.

3. Place the pastry rectangles on the baking trays.  Mix the egg yolk and milk together in a mug and brush over the border of the tarts.

4. In the centre spread some sundried tomato tapenade and sprinkle over a generous helping of feta.

5. Top with some dollops of pesto and a few torn basil leaves.  Season and pop in the oven for 20 minutes  or until the pastry is golden and the filling cooked. 

Scrummy...