Feta, Aubergine and Olive Tart

by Fliss Freeborn

This Greek-inspired dinner comes together surprisingly quickly - it may seem like a little bit more faff to pre-cook the aubergines, but it’s entirely worth it for a silky, melt in the mouth topping for your tart. The dried mint adds an extra something-something, but if you don’t have it, or use it regularly, dried basil works just fine in its place. And don’t worry if you don’t have a blender - breaking up the feta and eggs for the filling with a balloon whisk is nearly as effective!

Method

Based on 4 servings, adjust as needed.

Step 1

Start by slicing the aubergine into thin slices - around 0.3cm thick. Fry these off in batches with plenty of olive oil, sprinkling lightly with salt as you go. You’re looking for a very light golden brown colour, as they’ll continue cooking in the oven. Remove to a plate.

Step 2

When you’re in the groove with the aubergines, pop the oven on to 210°C.

Step 3

When you’ve cooked all the aubergines, make the filling. Using a small blender, or a balloon whisk and lots of tricep action, whizz the feta, egg and milk until smooth, then add the mint and oregano.

Step 4

Lay (or roll) out the pastry onto a baking tray using its own paper, score a border around 1cm in from the edges, and spread this creamy sauce over it, up until the border. Lay the aubergine slices over the feta, then de-stone the olives, if necessary, and scatter over the tart. Halve the cherry tomatoes and scatter them here, too. Sprinkle the tart with some extra oregano for luck, plus some extra olive oil. Brush the outside rim of the pastry with a little milk to give it some shine.

Step 5

Bake for 25-30 minutes, or until golden and puffy (and fully cooked through underneath). Drizzle with a little balsamic glaze and serve with a green salad.

  • Ingredients
  • Based on 4 servings
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 1 block Feta Cheese 1x Sainsbury's Greek Feta Cheese 200g
  • 1 tsp Dried Mint 1x Sainsbury's Mint 12g
  • 1 roll Puff Pastry 1x Sainsbury's Sheet Puff Pastry x1 320g
  • 1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 6 Cherry Tomatoes 1x Stamford Street Co. Cherry Tomatoes
  • 1 Egg 1x Sainsbury's British Free Range Eggs Medium x6
  • 1 Aubergine 1x Sainsbury's Aubergine
  • 1 tsp Dried Oregano 1x Sainsbury's Oregano 12g
  • 30ml Milk, plus extra for brushing 1x Sainsbury's British Semi Skimmed Milk 1 Pint
  • 1 tbsp Balsamic Glaze, or a quality balsamic vinegar 1x Sainsbury's Balsamic Glaze 250ml
  • 3 tbsp Pitted Black Olives 1x Sainsbury's Pitted Moroccan Dry Black Olives 110g
  • 100g Salad 1x Sainsbury's Italian Style Salad 100g
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