The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil. They will not melt like other cheese, but stay whole and get lightly browned.
Tuna and Feta Tarts
3 oz (90gr) canned tuna
2 tbs Greek or plain yogurt
2 tbs black olive tapenade (or green)
3 oz (90gr) feta cubes (or other feta cheese)
1/2 sheet puff pastry
small, ripe avocado, sliced
Thaw the puff pastry, if needed. Lay out puff pastry and cut two 3 X 5 inch rectangles (7.5 X 12.5cm). Lay pastry on baking sheet. With a knife lightly score a line around the edge of each pastry, about 1/3″ (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.) Divide the Greek yogurt and spread within the scored lines. Open and drain the tuna. Divide evenly and spread on the yogurt. Add tapenade. Divide the feta and sprinkle on top. (I used 6 – 7 cubes per tart.) Bake in a pre-heated oven at 400F (200C) for 12 – 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve. Garnish with sliced avocado.
For the week of March 7, we’re having Pumpkin Timbales, Tuna and Feta Tarts, Veal with Parsley and Marsala, Risotto with Feta, Ham, Peas and Carrots, and Roast Pork with Potatoes and Apples.
Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)