Category Archives: Savoury tarts

Feta Filo cakes

The weather is getting summery again so it’s time for some light salads and Mediterranean dishes. This Greek inspired dish is using filo pastry as a case for the Feta filling. It’s easy to make and delicious with a green salad.

FetaFiloCakes_001 FetaFiloCakes_002

Source: Cuisine A á Z

Ingredients

Filo pastry
150g Feta cheese
150g Philadelphia
3 eggs
30g butter
25g pine nuts
1 tbsp olive oil
Salt and pepper to taste

Method

  1. Preheat the oven at 200C
  2. Place the eggs, Feta, Philadelphia or cream cheese, olive oil and salt and pepper in the TM bowl. Mix 15 sec/speed 6.
  3. Add the pine nuts and mix 5 sec/speed 3.
  4. Melt the butter (in the microwave or in a saucepan on the stove).
  5. Butter a muffin tray(I used a silicone muffins sheet)
  6. Take out a sheet of filo pastry and brush it with some melted butter. Cut out bands of filo the width of 1 muffin case.
  7. Line each muffin with the bands of filo, changing the angle with each band to fill the whole muffin case.
  8. Do the same with the remaining filo pastry and muffin cases.
  9. Pour the content of the TM bowl in each muffin until filled almost to the top.
  10. Bake in the oven for 25 minutes.
  11. Serve hot or warm with a salad and extra Feta.

 

Pear and Roquefort tart

If you are one who hesitates between cheese or dessert, why not do both? This recipe allies the sweetness of pears with the sharpness of Roquefort cheese and the walnuts add a nice crunch. It’s wonderful served with a simple green salad!

Source: Tartes, quiches et cakes salés from Sylvie Ait Ali

Ingredients

For 6 people

100g Roquefort
4 pears
A handful of walnuts, roughly chopped
1 puff pastry

 Method

  1. Butter and flour a tart tin.
  2. Roll the puff pastry and place in the tin. Prick with a fork and refrigerate.
  3. Preheat the oven at 200C.
  4. Peel and quarter the pears. Core them if necessary.
  5. Crumble the Roquefort cheese.
  6. Take the tart tin out of the fridge and harmoniously place the pear quarters on the pastry. Add the crumbled evenly cheese between each pear quarter and finish by sprinkling the chopped walnuts on top.
  7. Bake for 20 to 30 minutes (watch the walnuts so they don’t burn).
  8. Serve hot with a salad of your choice.