Quick supper – feta, basil and tomato tart


Do not fear, I am not advocating teeny tiny meals. This is just half a portion as a whole one wouldn’t fit on the plate.

This recipe (more like assembly instructions really) isn’t going to win any prizes for originality, but it was quick, tasty and – always immensely gratifying – used up the half pack of puff pastry that was just about to go out of date.

For two good-sized adult portions you’ll need the following:

  • 250g puff pastry
  • c. 4 tsp pesto
  • c. 12 cherry tomatoes, halved
  • 4 sundried tomatoes, cut into small strips
  • c. 75g feta
  • small handful of fresh basil leaves
  • olive oil


  • preheat the oven to 180 degrees fan
  • lightly flour the work surface and roll out the pastry to quite thin (to use the technical term), then cut in half lengthwise
  • score round the outside of each pastry rectangle, about a centimetre from the edge, making sure not to go all the way through it
  • spread the pesto over the pastry, up to the scored line
  • spread out the halved cherry tomatoes and sundried tomatoes inside the scored line, then crumble over the feta
  • finish with some basil leaves and a drizzle of olive oil
  • bake for c. 15 minutes

We had ours with green beans and rocket with vinaigrette, and pretty good it was too.



There’s something hugely appealing about miniature versions of dishes.  I came across a recipe a few weeks ago for mini quiches made in a muffin tin, which were so easy to make, tasted great and made everyone smile when they were handed round.  (A few tweaks to the recipe – the mixture fills one 12-cup muffin tin, rather than 2, and I used unrolled puff pastry and just rolled it out to the thickness I wanted.  Also, the second time I made these I fried off the onion first, which gave a gentler taste.)

Using a muffin tin for something other than muffins and cupcakes also seemed wonderfully daring and bold – I lead a sheltered life – and so I was excited tonight to try out a recipe using the same idea: mini toad in the hole, from Fay Ripley’s book “What’s for Dinner?”  (On which note, the pea and bacon soup from the same book is absolutely delicious.) They were fantastically quick and much enjoyed.

Goodness, a quick Google search has just revealed that there are recipes out there for mini lasagnes.  It seems that if you own a muffin tin, the world is your oyster.