Greek cheese and veg lattice tarts
- April 2016
- Makes 4
- Hands-on time 30 min, oven time 35 min, plus chilling
Get a taste of the Mediterranean with this easy Greek tart recipe that is packed with grated halloumi and crumbled feta.
- 44.1g (24.7g saturated)
- 52.9g (3.4g sugars)
- 2 drizzles extra-virgin olive oil
- 1½ red onions, finely sliced
- 1 garlic clove, crushed
- 30g spring greens, shredded
- 70g spinach
- Juice ½ lemon
- 100g mixture crumbled feta and grated halloumi
- Small handful fresh dill, roughly chopped
- Cream cheese pastry
- Plain flour to dust
- 1 free-range egg, beaten, to glaze
- Heat the oil in a frying pan over a medium heat, then fry the onions and garlic for 6-7 minutes until softened but not coloured. Add the spring greens and spinach with some salt, in batches if necessary, and wilt, tossing frequently. Add the lemon juice, stir well, then remove from the heat. Spoon into a bowl, stir in the cheese and dill, then taste and season again if needed. Leave to cool.
- Roll out the pastry on a lightly floured surface until as thick as a £1 coin, then cut into 4 x 12cm by 8cm rectangles. Re-roll the trimmings, then cut into 32 x 12cm by 1cm strips.
- Divide the filling evenly among the bases, leaving a thin border exposed, then brush the borders with beaten egg. Lay the pastry strips diagonally across the tarts in a lattice, then brush the pastry with beaten egg. Line a baking sheet with baking paper, put the tarts on the sheets and chill for 30 minutes or until firm.
- Heat the oven to 200°C/180°C fan/ gas 6. Bake the chilled tarts for 30-35 minutes until the pastry is golden and crisp. Serve warm from the oven or at room temperature.
The cooked tarts will keep, wrapped in the fridge, for 24 hours. Warm through in the oven before serving.
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