Feta Tart with Fig & Plum Relish
I've said it before and I'll say it again, Twitter really is a wonderful thing (most of the time!), especially when it means I discover fab new foodies like Kitchen Garden, an award winning producer of preserves and condiments.
Barbara (the owner) and I got 'chatting' over Twitter and next thing I knew some fab product samples (including the Fig and Plum Chutney I have used in this recipe) landed on my doorstep. All of the Kitchen Garden products have handy recipe suggestions on the side of the jars and the Fig and Plum Chutney suggested pairing with salty feta or goats cheese....so that's what I did in this puff pastry tart. I used ready rolled all butter puff pastry as I had it to hand but some day soon I will have a go at making my own. The basil gives the tart some extra colour and visual appeal but I wouldn't go out of your way to buy some - I just had some to hand on my windowsill. I served the tarts with a green salad and crusty bread....best eaten outdoors and in the sunshine.
Another product Barbara sent was a Summer Berry Jam, combining raspberries, strawberries and blackcurrants. I stirred a couple of TBSP into a second batch of my Strawberry and Almond Crumbles, which gave them an extra fruity kick. We had these for dessert with a dollop of clotted cream. Don't you just love summer!
Feta Tarts with Fig & Plum Relish
Serve straight out of the oven with a crisp green salad
- 1 Sheet Ready Rolled Puff Pastry, cut into 4
- 150g Fig and Plum Relish
- Drizzle Balsamic Vinegar
- 200g Feta, cubed
- Small handful Basil leaves
Step 1: Preheat oven to 200c and lay the 4 pieces of pastry onto a baking sheet (you might need 2 baking sheets).Step 2: Score a 1cm edge with a sharp knife around each square of pastry then spread on a thin layer of fig and plum relish.Step 4: Bake for about 20 minutes until golden and the edges puffed up.Step 5: Serve scattered with basil leaves and a side salad.
DetailsPrep time: Cook time: Total time: Yield: 4 Portions