Feta cheese tartlets


8 slices white bread

100g/4oz butter, melted

100g/4oz feta cheese, cut into small cubes

4 cherry tomatoes, cut into wedges

8 black olives, pitted and halved

8 quail’s eggs, hard-boiled

2 tablespoons olive oil

1 tablespoon wine vinegar

1 teaspoon wholegrain mustard

pinch of caster sugar

salt and ground black pepper


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Remove the crusts from the bread. Trim the bread into squares, and

flatten each slice with a rolling pin. Brush with melted butter, then

arrange in bun or muffin trays. Press a piece of foil into each slice to

secure in place. Bake for 10 minutes or until crisp and golden.

  • Mix together the feta cheese, tomatoes and olives. Shell the eggs and

quarter them. Mix together the olive oil, vinegar, mustard and sugar.

Season with salt and pepper.

  • Remove the bread cases from the oven, discard the foil and leave to cool.
  • Just before serving, fill the bread cases with the cheese and tomato mixture.

Arrange the quartered eggs on the top, and spoon over the dressing.

Serve immediately.


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