Feta, Aubergine and Olive Tart

by Fliss Freeborn
Star 4.5
    20m prep time
    45m total time
    Easy level
    13 ingredients

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