Ladybirds Olive Oil Savory Tarts

Name: Ladybirds Olive Oil Savory Tarts
Cuisine: American
Ingredients: 1/3 cup olive oil; 1 egg lightly beaten; 1/4 cup chilled water; 1 tbsp lemon juice; 2 cup plain flour; 100 grams feta cheese - cubed; 1 dozen cherry tomatoes; 1 handfull fresh baby spinach; 1 tbsp lemon juice; 1 tbsp olive oil; 1 salt; 1 cracked black pepper

ladybird @cook_3526165

yummy :hungry

ladybird @cook_3526165

yummy :hungry

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Ingredients

1/3 cupolive oil
1egg lightly beaten
1/4 cupchilled water
1 tbsplemon juice
2 cupplain flour
100 gramsfeta cheese - cubed
1 dozencherry tomatoes
1handfull fresh baby spinach
1 tbsplemon juice
1 tbspolive oil
1salt
1cracked black pepper

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Steps

1

In a jug or pouring bowl , whisk together well the third cup Olive oil , lightly beaten egg , quarter cup water and 1 tablespoon of lemon juice , to combine well .
2

Sift the flour into a separate large bowl and then make a well in the centre of the flour , then add the prepared oil mixture , season with salt and cracked black pepper and mix well to combine all ( i find it best using a long flat bladed knife , my butter knife ) ; then knead gently to form a soft dough , shape dough into a disc shape , cover with plastic wrap and refrigerate for 30 minutes .
3

Preheat your oven to 200°C , then grease cup cake tray / muffin tin holes with Olive oil and set aside till needed .
4

Take the prepared dough from the fridge and place on a lightly floured surface and roll out quarter of the dough between two sheets of baking paper until about 3mm thick , then using a round cookie cutter , cut out as many round discs as it allows you , repeat with remaining dough . Place cut out rounds into prepared greased cup cake / muffin tray , and push down making sure you get it all the way to the bottom but still reaching the top of tin holes .
5

Prick the dough bases with a fork and fill them with ceramic weights to blind bake them , then place the prepared muffin trays into the Preheated oven and bake for 10 minutes then after the 10 minutes remove the pastry weights and bake for a further 10/15 minutes or until golden . Then remove from the heat and let cool before trying to remove them from the muffin tins , then remove from tins and place on wire rack to cool completely . It may be easier to use a butter knife to help lift them out .
6

In a small bowl , place the tablespoon of Olive oil and the tablespoon of lemon juice and season with salt and cracked black pepper and mix well to combine all together .
7

Chop the cheery tomatoes in half , tear the baby spinach up a little and dice the feta cheese . Then place some of the diced feta cheese into the base of the cooked , cooled , party shells , then add some of the cherry tomato halves and some baby spinach pieces followed by a little more feta cheese , drizzle some of the seasoned oil mix over top . Repeat with all remaining tart shells .
8

Once all are prepared , place on a serving platter and serve at room temp , enjoy . :-) .