Ladybirds Olive Oil Savory Tarts
Ladybirds Olive Oil Savory Tarts

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ladybirds olive oil savory tarts. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Ladybirds Olive Oil Savory Tarts is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Ladybirds Olive Oil Savory Tarts is something that I have loved my entire life. They are fine and they look fantastic.

Savory tarts are perfect for an elegant brunch, easy lunch, or light dinner. Tarts—filled pastry crusts—are delicious desserts when filled with fruit. But savory tarts are great as well.

To begin with this recipe, we must prepare a few ingredients. You can cook ladybirds olive oil savory tarts using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ladybirds Olive Oil Savory Tarts:
  1. Get 1/3 cup olive oil
  2. Prepare 1 egg lightly beaten
  3. Make ready 1/4 cup chilled water
  4. Take 1 tbsp lemon juice
  5. Take 2 cup plain flour
  6. Make ready 100 grams feta cheese - cubed
  7. Prepare 1 dozen cherry tomatoes
  8. Get 1 handfull fresh baby spinach
  9. Prepare 1 tbsp lemon juice
  10. Get 1 tbsp olive oil
  11. Take 1 salt
  12. Prepare 1 cracked black pepper

Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry.

Instructions to make Ladybirds Olive Oil Savory Tarts:
  1. In a jug or pouring bowl , whisk together well the third cup Olive oil , lightly beaten egg , quarter cup water and 1 tablespoon of lemon juice , to combine well .
  2. Sift the flour into a separate large bowl and then make a well in the centre of the flour , then add the prepared oil mixture , season with salt and cracked black pepper and mix well to combine all ( i find it best using a long flat bladed knife , my butter knife ) ; then knead gently to form a soft dough , shape dough into a disc shape , cover with plastic wrap and refrigerate for 30 minutes .
  3. Preheat your oven to 200°C , then grease cup cake tray / muffin tin holes with Olive oil and set aside till needed .
  4. Take the prepared dough from the fridge and place on a lightly floured surface and roll out quarter of the dough between two sheets of baking paper until about 3mm thick , then using a round cookie cutter , cut out as many round discs as it allows you , repeat with remaining dough . Place cut out rounds into prepared greased cup cake / muffin tray , and push down making sure you get it all the way to the bottom but still reaching the top of tin holes .
  5. Prick the dough bases with a fork and fill them with ceramic weights to blind bake them , then place the prepared muffin trays into the Preheated oven and bake for 10 minutes then after the 10 minutes remove the pastry weights and bake for a further 10/15 minutes or until golden . Then remove from the heat and let cool before trying to remove them from the muffin tins , then remove from tins and place on wire rack to cool completely . It may be easier to use a butter knife to help lift them out .
  6. In a small bowl , place the tablespoon of Olive oil and the tablespoon of lemon juice and season with salt and cracked black pepper and mix well to combine all together .
  7. Chop the cheery tomatoes in half , tear the baby spinach up a little and dice the feta cheese . Then place some of the diced feta cheese into the base of the cooked , cooled , party shells , then add some of the cherry tomato halves and some baby spinach pieces followed by a little more feta cheese , drizzle some of the seasoned oil mix over top . Repeat with all remaining tart shells .
  8. Once all are prepared , place on a serving platter and serve at room temp , enjoy . :-) .

Check out this vibrant tomato tart with moreish olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky. Savory tarts start with a par-baked crust that becomes a buttery and flaky shell for all sorts of scrumptiousness. Spread I like to spread the par-baked shell with something savory such as pesto, olive tapenade, or a good Dijon mustard, then sprinkle with a thin layer of Parmesan cheese.

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