Feta cheese tartlets







Cook Time

10-20 Min


  • 8 slices white bread
  • 100g/4oz butter, melted
  • 100g/4oz feta cheese, cut into small cubes
  • 4 cherry tomatoes, cut into wedges
  • 8 black olives, pitted and halved
  • 8 quail’s eggs, hard-boiled
  • 2 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • 1 teaspoon wholegrain mustard
  • pinch of caster sugar
  • salt and ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Remove the crusts from the bread. Trim the bread into squares, and flatten each slice with a rolling pin. Brush with melted butter, then arrange in bun or muffin trays. Press a piece of foil into each slice to secure in place. Bake for 10 minutes or until crisp and golden.
  • Mix together the feta cheese, tomatoes and olives. Shell the eggs and quarter them. Mix together the olive oil, vinegar, mustard and sugar. Season with salt and pepper.
  • Remove the bread cases from the oven, discard the foil and leave to cool.
  • Just before serving, fill the bread cases with the cheese and tomato mixture. Arrange the quartered eggs on the top, and spoon over the dressing. Serve immediately.
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