Aubergine and Feta Tarts with a Tamarind Drizzle

Even though tamarind is usually used in asian cooking, I’ve used it here in a Mediterranean style tart. I really like the sweet and  tangy flavour and thought it would be perfect with cheese. I love all these ingredients separately but I’ve never used them together before.

As you may already know I love puff pastry for being delicious, easy to use, and amazingly versatile. It’s works so well with Mediterranean ingredients and especially cheese. I have previously posted a recipe for Mozzarella and Pesto tarts on puff pastry.

This is a simple recipe that makes a perfect starter or light lunch. Serve with a salad and some sliced meats.

Aubergine and Feta Tarts with a Tamarind Drizzle

Start to finish time: 45 minutes
Serves: 2

Ingredients

150g ready rolled puff pastry
1 aubergine, sliced about 5 mm thick
1 tbsp olive oil
4 tbsp tomato puree
4 tsp  garlic oil
100g feta cheese
a few basil leaves

Salt & Pepper

For the drizzle:
1 tbsp tamarind paste
3 tsp sugar
1 tsp honey
a few drops of lemon

1. Preheat your oven to 200 degrees.

2. Lay the sliced aubergine over kitchen paper and sprinkle each slice with salt. Leave for a few minutes and then dab with more kitchen roll. Turn each slice over and do the same on the other side. Move the slices to an oven tray and drizzle with olive oil. Oven cook for 5 minutes on each side. If they start to crisp, remove from the oven.

3. Whack the oven up to 220 degrees. Cut the ready rolled puff pastry into 4 of your desired shape. Move to an oiled tray and put 1 tbsp of tomato puree and 1 tsp of garlic oil on each one. Spread with the back of a teaspoon.

4. Layer the cooked aubergine next, and then crumble the feta cheese on top. Sprinkle with black pepper and then finish with a few basil leaves torn over the top.

5. Oven cook for 10 minutes or until the pastry is golden and has risen.

6. In a bowl, add about 1 tbsp of boiled water to the tamarind paste and stir until it has all mixed. Add the sugar and honey and then put it in the microwave for about 30 seconds. Stir in the lemon juice.

7.  When the tarts are golden and puffed, take them out the oven and drizzle the tamarind over them.

Serve hot or cold with a salad.

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About Vered at EatNowTalkLater

https://eatnowtalklater.wordpress.com/

28 responses »

  1. I love the unique combo of flavors. These sounds like a really delicious treat. Great post! Stop by and say hi 🙂

    Reply
  2. Those tarts look to die for!

    Reply
  3. Fab idea to add the tamarind flavours with the sharp taste of feta, yum!

    Reply
  4. Those look beautiful, they must taste absolutely fabulous. what a lovely little starter 😀

    Reply
  5. These look so perfectly rustic and delicious! Love it! Thanks for the inspiration!

    Reply
  6. Would never have thought to put feta and tamarind together but thinking of it I think they’d work really well. thanks for sharing!

    Reply
  7. Inspired combination of flavors – well done!

    Reply
  8. MMMMM I love cheese in my mouth! Keep the cheese recipes coming

    Reply
  9. Great post. The photos are excellent as are the flavour combinations.
    Best,
    Conor

    Reply
  10. Vered

    Tamarind is also used extensively in Latin cuisine (especially Mexican). They call in Tamarindo. It is especially delicious with Chile!
    I love this recipe by the way. It looks stunning!

    Reply
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  12. These look incredible! These are going on my list of recipes to make soon.

    Reply
  13. Reblogged this on The DelGrosso Food Blog and commented:
    Every week I post on my blog the best recipes from the blogs that I follow. This is a wonderful starter or Tapas that has the unique flavor of Tamarindo. I know I will be trying this recipe very soon!

    Reply
  14. That is a very innovative combination, Vered! I want to try it out. I love tamarind, but never thought of combining it with cheese. The tarts look beautiful

    Reply
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  16. We call it tamarindo (and sampaloc) here in the Philippines and use it mainly as souring ingredient for a fish stew that we call ‘sinigang’. There are likewise tamarind candies and tamarind jam which is great slathered on toasted bread — probably the closest to what you did here. I never thought to combine it with cheese. Hmm, will have to try that next time I have jam. 🙂

    Reply
  17. Aubergine, feta and puff pastry! Yum! I will definitely make these!

    Reply
  18. Tamarind (and coconut milk) are some flavors I’ve got to start using more. I can imagine it blending nicely with the flavors of feta.

    Reply
  19. These look so interesting! I need to step outside my box and you’ve inspired me.

    Reply
  20. Wowza- that looks GOOD!

    Reply

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