As soon as I was back from Italy in August, I got a mission. With Tom and some friends of his we organised to attend the Film4 Open Air Cinema at the Somerset House, and I’ve been asked to cook something nice and “Italian”.
The idea could be defined more as Mediterranean, but everybody loved the tartlets I prepared. If you follow my page on Facebook, you’ll probably recognise them since I already prepared them one evening before the holidays. As you can tell by now, I’m appreciating puff pastry quite a lot recently, because it’s easy to use and very versatile, and it allows to prepare finger food style nibbles which are very appropriate and handy for picnics, but can also be served as appetisers for a nice dinner.
- 1 sheet puff pastry
- 150g feta cheese (or Greek style salad cheese)
- 1 jar grilled courgettes
- salt, pepper, dried basil to taste
- 1 little chunk of butter
The ingredients list is extremely simple. You can swap the feta cheese with other kinds of cheese if you want, as well as the courgettes with other veggies (I suggest you to try them with mozzarella and sundried tomatoes, they’re yummy!). The preparation might be a bit complex, but the result is definitely worth a try.
First, pre-heat the oven to 180°C/Gas mark 4 and roll out the puff pastry sheet to get to room temperature. Drain the courgettes from the oil and coarsely chop them, next, crumble the feta cheese on a plate and mix it with the courgettes. Season with a pinch of salt some pepper and some basil. There’s no need to add oil since the courgettes are oily enough.
With the chunk of butter, coat the wells of a muffin baking tray so the quiches will come off easily after they’re baked. Then, take a glass with the diameter approximately equal to the size of the wells and cut 12 disks out of the pastry sheet. Put one on top of each well of the baking tray, and gently push it down to line the bottom.
Add a spoonful of filling to each pastry cup and put the tray in the oven for 30 minutes. Let the quiches cool down and enjoy! If you serve them as an appetiser you can accompany a couple of them with some fresh baby leaf salad with a lemon and herbs vinaigrette and a cold glass of white wine.