Best 5 Feta Olive Tartlets Recipes

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Are you in search of a delectable treat that combines the savory flavors of feta and olives in a perfect harmony? Look no further! In this article, we will guide you through the process of creating delightful feta olive tartlets, a culinary masterpiece that will impress your taste buds with every bite. With a crispy pastry crust, a flavorful feta and olive filling, and a sprinkle of herbs for added zest, these delightful tartlets are perfect for any occasion, whether it's a casual gathering with friends or a special celebration. So, gather your ingredients and let's embark on a culinary journey to create these delectable feta olive tartlets that will tantalize your senses!

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

BAKED FETA WITH OLIVES



Baked Feta with Olives image

This tasty appetizer recipe of baked feta and olives with burst tomatoes is so easy to pull together.

Provided by This Healthy Table

Categories     Appetizers

Time 30m

Number Of Ingredients 9

6-ounce block of feta cheese
1 1/2 cups olives (mix of green and black)
1 cup cherry tomatoes
4 garlic cloves, skins left on
1 1/2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F.
  • Place the feta in a baking dish and surround it with cherry tomatoes and olives. Nestle the garlic cloves into the sides of the pan. Top everything with olive oil, salt, pepper, and red pepper flakes.
  • Bake for 20 to 25 minutes or until the tomatoes have started to burst.
  • Remove from the oven and remove garlic from the pan. Squeeze the garlic out of the skins and roughly chop it before adding back into the pan.
  • Stir everything together gently and top with fresh herbs. Serve immediately with crackers or crusty bread.

Nutrition Facts : Calories 228 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1029 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RED ONION, FETA & OLIVE TART



Red onion, feta & olive tart image

A great party nibble or a main meal for the family accompanied by a salad

Provided by Good Food team

Categories     Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 8

2 tbsp olive oil
2 large red onions , trimmed at the root and cut into thin wedges
2 tbsp light muscovado sugar
2 tbsp balsamic vinegar
375g sheet ready-rolled puff pastry
100g feta cheese , crumbled
175g black olive , pitted and chopped
1 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 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 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium

GREEK OLIVE AND FETA TART WITH ANCHOVIES



Greek Olive and Feta Tart With Anchovies image

A combination of olives, anchovies, garlic and feta cheese gives this gutsy summer supper dish a distinctly Greek flavour. The tart is best served warm rather than straight from the oven. If you haven't any baking beans, use any dried beans or lentils. Don't throw them away afterwards; let them cool, then store them in a labelled bag or jar for the next time you make a pastry case.

Provided by English_Rose

Categories     Cheese

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shortcrust pastry
10 ounces pimento stuffed olives, drained
2 ounces anchovies packed in oil
1/2 ounce lemon thyme, leaves removed, with a few reserved (or normal thyme)
3 garlic cloves, roughly chopped
7 ounces feta cheese, cut into 1/2in cubes
3 medium eggs
1 1/4 cups cream

Steps:

  • Preheat the oven to 400°F Roll out the pastry on a lightly floured surface and use to line a 9in loose-bottomed flan tin with a 1.5in depth. Line the pastry with baking parchment and fill with baking beans.
  • Bake for 15 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
  • Rinse the olives in a sieve under cold running water, drain and place in a food processor with the anchovies, anchovy oil, thyme, garlic and a little freshly ground black pepper.
  • Blend to a chunky paste, scraping the mixture down from the sides of the bowl. Reserve a third of the paste and place heaped teaspoonfuls of the remainder into the pastry case, spacing them equally apart. Scatter with half the feta.
  • Beat together the eggs and cream with a little freshly ground black pepper. Pour over the tart, then spoon over the remaining olive paste and cheese. Bake for about 30 minutes or until the filling is pale golden and lightly set. Scatter with the remaining thyme and serve with a vine tomato and basil salad.

Nutrition Facts : Calories 1071.1, Fat 84.5, SaturatedFat 33.7, Cholesterol 278.9, Sodium 2721.8, Carbohydrate 57, Fiber 6.7, Sugar 3.1, Protein 24

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

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

GREEK FETA AND OLIVE SPREAD



Greek Feta And Olive Spread image

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 12

Number Of Ingredients 7

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

Steps:

  • In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

Tips:

  • For a gluten-free version, use gluten-free pie crust.
  • To make the tartlets ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat them in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
  • If you don't have any fresh herbs on hand, you can use 1/2 teaspoon of dried oregano or thyme in place of the fresh herbs.
  • Feta olive tartlets can be served as an appetizer, main course, or snack. They are also a great option for potlucks and parties.

Conclusion:

Feta olive tartlets are a delicious and easy-to-make appetizer that is perfect for any occasion. With their flaky crust, creamy feta filling, and tangy olives, these tartlets are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy appetizer, give these feta olive tartlets a try. You won't be disappointed!

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