Post by plocket on May 17, 2007 16:23:49 GMT 1
500g Shortcrust pastry (or Puff pastry)
10 pitted olives (or more!)
200g Feta cheese
1 large garlic clove
3 tablespoons sundried tomato paste (or red pesto)
3 tablespoons full-fat mayonnaise
1 green chilli
1 red pepper
Pre-heat the oven to 180 C or Gas 4.
Roll the pastry and press into a 10 inch flan dish (if you are using Puff Pastry make sure you prick it well so that it doesn't rise too much) and trim off the excess.
Finely chop the olives, pepper, chilli (remove the seeds first) and place in a bowl. Crush the garlic clove and scrape into the bowl. Add the sundried tomato paste, mayonnaise and grate (or chop) in the feta cheese. Mix well.
Put the mixture into the lined flan dish and bake in the oven for approximately 20-25 minutes, and allow to cool in the dish for about 5 minutes before serving hot, but it is also delicious cold.
(As it's a basic recipe you can also add in other things you might have left over in the fridge. And I've also made this recipe into mini tartlets.)
10 pitted olives (or more!)
200g Feta cheese
1 large garlic clove
3 tablespoons sundried tomato paste (or red pesto)
3 tablespoons full-fat mayonnaise
1 green chilli
1 red pepper
Pre-heat the oven to 180 C or Gas 4.
Roll the pastry and press into a 10 inch flan dish (if you are using Puff Pastry make sure you prick it well so that it doesn't rise too much) and trim off the excess.
Finely chop the olives, pepper, chilli (remove the seeds first) and place in a bowl. Crush the garlic clove and scrape into the bowl. Add the sundried tomato paste, mayonnaise and grate (or chop) in the feta cheese. Mix well.
Put the mixture into the lined flan dish and bake in the oven for approximately 20-25 minutes, and allow to cool in the dish for about 5 minutes before serving hot, but it is also delicious cold.
(As it's a basic recipe you can also add in other things you might have left over in the fridge. And I've also made this recipe into mini tartlets.)
