Best 2 Feta Olive Tartlets Recipes

Tantalize your taste buds with our delightful Feta Olive Tartlets, a symphony of flavors and textures that will leave you craving more. These bite-sized pastries are perfect for any occasion, whether it's a casual get-together or an elegant party. With a flaky, buttery crust, savory feta cheese, briny olives, and a hint of fresh herbs, these tartlets are sure to impress. Our collection of recipes offers variations to suit every palate, from classic combinations to unique twists that will surprise and delight. Embark on a culinary journey as we guide you through the steps of creating these delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

RED ONION, FETA & OLIVE TART

Red Onion, Feta & Olive Tart image

Make and share this Red Onion, Feta & Olive Tart recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 large red onions, trimmed at the root and cut into thin wedges
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
12 ounces puff pastry, ready-rolled
4 ounces feta cheese, crumbled
5 ounces black olives, pitted and chopped
salt and pepper
1 tablespoon extra virgin olive oil

Steps:

Heat oven to 425°F
Heat the oil in a frying pan, then gently fry the onions for about 15 mins until golden and soft.
Add the sugar and balsamic vinegar, then cook for a further 5 - 10 mins until the juices are reduced and syrupy. Leave to cool.
Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over.
Season and drizzle the extra virgin olive oil over the topping.
Bake for 15 mins or until the pastry is risen and golden and the base is crisp.
Cut into wedges and serve with a green salad.

Nutrition Facts : Calories 735.7, Fat 52.8, SaturatedFat 14.6, Cholesterol 26.8, Sodium 861.3, Carbohydrate 56.1, Fiber 3.5, Sugar 11.7, Protein 11.5

PASTA WITH FETA AND GREEN OLIVES

Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

Tips:

For the best results, use high-quality feta cheese. Look for a feta that is firm and crumbly, with a slightly salty and tangy flavor.
If you don't have any kalamata olives on hand, you can use black olives or green olives. Just be sure to pit them first.
To make the tartlets ahead of time, simply prepare them according to the recipe and then store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
Garnish the tartlets with fresh herbs, such as basil, oregano, or thyme, before serving.

Conclusion:

These feta olive tartlets are a delicious and easy-to-make appetizer that is perfect for any occasion. They're flaky and buttery, with a creamy feta filling and a salty, briny olive topping. Plus, they're incredibly versatile and can be customized to your liking. So next time you're looking for a quick and easy snack or appetizer, give these feta olive tartlets a try.