A Delicate herb and feta cheese puff pastry tart made with plentiful of tender fresh herbs from the garden and feta cheese. Dill, mint, shallots and feta are cradled in flakey crumbly puff pastry. On your table in 30 minutes you will be blown away by the taste and the ease it was to make. Serve as an appetizer or light meal.
A wonderful modern take of a greek tiropita, the recipe is similar. We have replaced phyllo with wonderfully golden flakey puff pastry. Also, my greek tiropites always include mint but in this recipe have added a few more lovely herbs to this tiropita greek cheese pie.
The garden is overflowing with herbs at the moment and I would never waste my produce. What better time to make this delicate herb pie when bunches are herbs are freshly picked.
What is the secret in the intense flavour of this tart?
To start with this recipe requires fresh herbs, not frozen or god forbid dried and a plentiful generous bunch. If you are not blessed with the luxury of space and your own garden to source your herbs, head over to your local fruit market to buy more generous and healthier looking bunches and it will be so much cheaper.
Now lets get into the second secret as to why this tart tastes amazing. Chop as finely as you can, there is no need to sautee, as they are so delicate they will bake nicely in the feta mixture whilst still raw. Skipping the sauteeing step, you will find the herb and cheese filling will have a much more intense taste. As well, all those wonderful nutrients are inside your tart not wasted on the hot pan.
Skip the sautee step… all those wonderful nutrients and flavours are inside your tart not wasted on the hot pan.
A delicate herb tart. Dill, mint and feta are encased in crunchy golden puff pastry. Your favourite quick little appetizer.
- 2 sheets frozen puff pastry
- 250g crumbly feta cheese
- 4 tablespoons greek yoghurt
- 1 bunch mint, 1/2 cup when chopped
- 1 bunch dill, 1/2 cup when chopped
- 1 shallot
- 1 egg + 1 extra
- 1 tablespoon olive oil
- Preheat oven to 200 Degree Celsius
- Finely chop dill and mint.
- Finely chop shallot the white part as well should be finely chopped.
- Grate feta cheese. Use the hard crumbly kind.
- Mix feta, yoghurt, mint and dill together.
- Unfold the puff pastry on a piece of parchment paper and gently roll the dough out to roughly a 9 x 13 rectangle. This is a little bit bigger than the original size. Do the same for the second piece, ensuring both are about the same size.
- Make horizontal cuts on the second piece of dough, running perpendicular to the rectangle. The cuts should not be end to end, but should start 3cm from the edge.
- Add the feta and herb filling onto the first piece ( without the cuts). Ensuring the filling is 3 cm from the edge. Not touching the edge.
- Hold the second piece of puff pastry, and gently place on top. I usually flip it over then peel off the parchment paper.
- With a fork, press the ends all the way around the perimeter of the rectangular shaped sheet. Sealing the edges. Trim edges to tidy up.
- Beat the egg and oil together. Brush the top of the tart with the egg wash and sprinkle with poppy or sesame seeds if desired.
- Bake for 30-35 minutes until golden on top and firm on the base.
- Remove from the oven, sprinkle chopped dill to decorate, then cut in squares to serve hot as an appetizer or part of a main meal.
Use fresh herbs not frozen.
Finely chop all ingredients.