Do you enjoy brunch at Easter? Or do you prefer more of an evening soiree? Either way, Feta Herb Mini Tarts need to be part of your Easter menu. They’re so easy you could almost make them in your sleep. Speaking of which, you could prep them the night before & pop them in the oven the next morning if you’ve got brunch planned. Store-bought puff pastry & a filling with a few simple ingredients that come together in just one bowl. Simple but fabulous.
I love brunch but we’re having an early Easter dinner. Our house is in renovation shambles. We’re hoping to work on the renos all weekend so Easter dinner will be fairly simple & straight forward. Like these little tarts. It’s no exaggeration when I say I’ve made this recipe over 100 times. It was always popular in the cooking classes I held in my studio in Alberta, Canada.
Puff pastry already comes in sheets & for this recipe I just roll it out a little thinner so I can get 16 circles cut from each sheet. The pastry rounds get squished into a mini tart pan, you drop a little spoonful of jewel-like red pepper jelly into the shells, stir together some feta, ricotta, an egg, fresh parsley & mint, then spoon that into the shells & bake them for about 20 minutes. And you’re done!
They might look unassuming but once people have tried these little morsels, they’ll want more. And, if you’ve got a vegetarian guest, these little tarts are perfect. Serve the tarts warm with glasses of chilled mimosa. Or for the evening then of course, just straight bubbles.
Easter was my favorite holiday when I was back home in Australia. It was the perfect time of year. I wrote about that in my last post. Plus we had four or five days off over Easter. Everything shut down. I always spent it with my family. I didn’t go out with my friends during that time. It just happened that way. I loved it. Since moving to North America, Easter has lost its luster. Most people don’t get the time off to spend with their family: it’s Good Friday tomorrow & like many people, my husband will be working. It’s his birthday tomorrow so the night will be a celebration at home. The rest of the weekend will be spent tearing floors out & painting ceilings. I’m excited about the process. Sunday night will be spent enjoying dinner with my hubby & our neighbor, Matt. That will be the time for us to kick back & relax a little. Whatever you’re doing over the Easter weekend, I hope you get to spend it with family or those you consider family. And enjoy some scrumptious food – of course. Cheers & lots of love,
- 1 large egg
- 1 cup crumbled feta cheese (6 oz/170g)
- 1/2 cup ricotta cheese
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon cracked black pepper
- 17.3 oz (490g) package frozen puff pastry sheets, thawed according to package directions
- 1/3 cup red pepper jelly
- Preheat the oven to 375°F (190°C). Grease 2 mini muffins pans. (If you don’t have 2 pans, cook the tarts in two batches.)
- Lightly whisk egg in a medium bowl. Add feta, ricotta, parsley, mint & pepper; stir until well combined.
- Roll one half of the pastry on a lightly floured surface to approximately 1/8-inch thickness. Cut sixteen, 2 1/2-inch (6cm) rounds from pastry. Press into pans. Repeat with the remaining pastry.
- Spoon a little red pepper jelly into each pastry case. Spoon the feta mixture into the pastry cases. Bake in the preheated oven for 20 to 25 minutes or until or the filling is set and pastry is golden. Let stand in pan for 5 minutes before carefully removing to a serving platter. Best served warm.