Feta and Herb Tartlets

image :  Feta and Herb Tartlets


  • 6 oz (225g) feta cheese
  • 1/2 cup (4 oz/125g) ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon cracked black pepper
  • 1 egg, lightly beaten
  • 12 1/2 oz (397g) package frozen puff pastry, thawed according to package directions
  • 1/3 cup red pepper jelly


Crumble the feta cheese into a large bowl. Add the ricotta, parsley, mint, pepper and egg and stir until well combined.

Preheat the oven to 375°F (190°C). Roll one half of the pastry on a lightly floured surface to 1/8 inch thickness. Cut sixteen, 3 inch (7cm) rounds from pastry. Press into lightly greased mini muffin pans. Repeat with the remaining pastry.

Spoon a little red pepper jelly into each pastry case then teaspoons of ricotta 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.

Makes approximately 32.