PEPPER, TOMATO AND FETA LATTICE TARTS

I love anything lattice, lattice bakewell tart, lattice apple pie. There is something about lattice pastry that really appeals to me. It’s like knitted pastry…what’s not to like? I bought a lattice cutter on my honeymoon in Madeira – yeah, I know, I am a real blast to bring on holidays. We found this crazy little shop that sold kitchen gadgets among other things (they also sold giant baby Jesus statues, and a saucepan that would hold a large human – but that’s a different story). I started picking up few little trinkets and soon my arms were laden down with cookie cutters, knives, adorable plates … I think most food bloggers will admit they have a slight addiction to essential ( pretty) kitchen tools and props. So ever since then, I have just been looking for an excuse to use my lattice cutter. Most lattice tarts are sweet, so I wanted to make something savoury and lattice for a change. These crispy little tarts are stuffed with colourful, juicy peppers, tomato sauce and creamy feta. They are a great little starter or a perfect lunch with a salad. I knew I’d find a purpose for my lattice cutter 😉

Ingredients

Filling

• Half a red pepper, sliced finely into thin strips
• Half a yellow pepper, sliced finely into thin strips
• Half a green pepper, sliced finely into thin strips
• 2 medium shallots sliced into thin strips
• 1 tablespoon of olive oil
• Salt and pepper

Tomato Sauce

•  1 tablespoon of olive oil
• A small knob of butter
• 1 medium onion diced finely
• 2 cloves of garlic, crushed
• 1 teaspoon of balsamic vinegar
• 1 teaspoon of sugar
• 1 tin of plum tomatoes
• 1 teaspoon of tomato puree
• salt and freshly cracked pepper to taste.

For assembly 

• 5g of butter, for greasing tins
• 425g puff pastry, mine contained 2 sheets of puff pastry
• 30g of feta cheese, cut into small cubes.
• Beaten egg, to glaze

Method

Begin by preheating the oven to 180 degrees Celsius.  Place the sliced peppers and shallots on a large baking tray. Drizzle the olive oil over the peppers and onions ensuring they are lightly covered with oil. Season with salt and pepper. Cook for 20-30 minutes, until the peppers are just tender.  Remove from the baking sheet and leave on a plate to cool.

Meanwhile make your tomato sauce. Using tinned tomatoes you should always balance the acidity and sugar to taste. It’s important to cook this sauce for at least 20 minutes over a low to medium heat to reduce it right down. Begin by heating the oil and butter in a non-stick sauce pan. Add the onions and garlic, and then sweat these for 5 mins. Next add the vinegar and cook off for a minute before adding the tin of tomatoes and tomato puree – I like to remove the stalky-bits of the tomatoes before adding to the sauce to ensure a smooth consistency. Season with salt, pepper and more sugar if needed. Continue to cook for 15 minutes and break down the tomatoes using a wooden spoon. Check the seasoning. Let the sauce continue to reduce until it’s thick and unctuous. This sauce will keep for a few days, if kept in a jar in the fridge. You will only need a small amount for these tarts.

I like to use ready rolled puff pastry sheets, as they are so easy to work with. I used 6 tartlet tins for this recipe. Grease the tartlet tins with some butter. Place the tartlet tin (top side down) flat on the sheet of pastry.  With a knife roughly trace the shape of the tin, allowing an extra 1 cm around the edge for shrinkage. Cut the pastry rounds out with a knife and carefully insert into the greased tins. Make sure and push the pastry well into the tins and cut around the edges of the tin to give a smooth edge. Place one heaped tablespoon of the tomato sauce into the pastry case. Then add one spoon of the peppers and shallots on top of the tomato sauce. Finally sprinkle over a few cubes of feta cheese.

Place the other sheet of puff pastry flat out on a work surface. Using the lattice cutter, slice through the pastry and then gently pull apart to reveal the lattice design. Cut the lattice into 6 sections and drape over the filled pastry cases. Press the edges down firmly with your finger tips.  Once you have completed all the lattice tops, brush the lattice pastry with beaten egg.  Increase the oven to 200 degrees Celsius and bake the tarts for 12-15 minutes until golden brown and cooked through.