Salami, fetta and chives savoury tart
Salami, fetta and chives savoury tart
Hope everyone’s Christmas was very merry yesterday and filled with much food enjoyment!
Anyways, little story, so I went to the beach today, bringing with me water, orange juice and fresh fruit as my only sustenance, as well as my lofty ideas of a *Post-Christmas-fruit-veg-water-only-detox* after considering the large amounts of 99% butter-filled things that I had eaten the day before.
Needless to say I subsequently left the beach in a starvational state, and it didn’t help that the nearest food outlet was closed due to Boxing Day Celebrations. The lesson I learnt here is, do not set unrealistic food goals. Otherwise you will starve! Well… maybe not *really*starve, but you will be left feeling starved as well as having unbelievable cravings for carbs! I swear I thought I could eat a whole bakery!
So five hours, many rumbling stomachs, and a thousand food thoughts later, I arrived home and decided I deserved, YES, DESERVED a delicious flakey, savoury, carb-filled tart, for my fruitless troubles! Salami, fetta and chives savoury tart to be precise!
And oh my god! Did it taste g-o-o-d! So delicious! Just really hit the spot.
Salami, fetta and chives savoury tart
Ingredients: 1 sheet of ready-made puff pastry, 1 bunch of fresh chives, 100g Greek Fetta, 4 larges slices of spicy hot salami, 4 tsp olive oil, salt and pepper to taste
Steps: Preheat oven to moderately hot, 200 degrees Celsius. Cut the puff pastry into 4 squares and place on baking trays lined with baking paper. Place salami onto the centre of the pastry squares. Wash and roughly chop the chives then spread the chives liberally over the salami. Crumble the fetta over the chives, drizzle with some olive oil, season with salt and pepper, then bake in the oven for 18-25 minutes or until golden. Serve hot!
Makes 4
