Easy chicken, cherry tomato and feta tarts
These golden little tarts take out my top marks for easy, delicious, family-friendly bites!
They’re perfect for using up last night’s leftover roast chicken and also manage to sneak in a dose of veggies.
The sweet cherry tomatoes contrast wonderfully with the salty olives and creamy feta. I love the idea of packing these up for a snack at the beach or park. You could even try serving these on big wooden chopping board as part of a rustic spread.
This recipe is from the August/September issue of NADIA magazine.
Photography by: Todd Eyre.
- flaky puff pastry 2 sheets, ready-rolled
- feta 100 g
- cream cheese 150 g
- deli roast chicken 2 cups, sliced or shredded
- baby spinach leaves 1 handful
- cherry tomatoes 1 punnet, halved or sliced
- coloured olives 1 punnet, pitted, sliced
- egg 1, beaten with 1 Tbsp milk, for egg wash
- extra virgin olive oil to serve
Preheat the oven to 180°C and line two trays with baking paper.
- Cut each pastry sheet into four squares. Mark a 1cm border around the inside of each square with a knife (just mark the pastry – you don’t need to cut all the way through). Arrange squares on lined trays and chill in the fridge for 10 minutes.
- Whizz or mash feta and cream cheese together until smooth and creamy. Place a spoonful of feta mixture in centre of each tart and roughly spread out to fill the inner square. Top with chicken and spinach leaves, then dot with tomato halves and olive slices. Brush edges with egg wash and bake for 12-15 minutes until golden and puffed up.
- Drizzle with a little extra virgin olive oil and grind over some cracked black pepper to serve.