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Savory tarts are perfect for an elegant brunch, easy lunch, or light dinner. Tarts—filled pastry crusts—are delicious desserts when filled with fruit. But savory tarts are great as well.

Alright, don’t linger, let’s approach this ladybirds olive oil savory tarts formula with 12 components which are absolutely easy to obtain, and we have to process them at the very least through 8 tips. You should invest a while on this, so the resulting food could be perfect.

Composition - Ladybirds Olive Oil Savory Tarts:

1. Get 1/3 cup olive oil
2. Prepare 1 for egg lightly beaten
3. Prepare 1/4 cup for chilled water
4. Need 1 tbsp for lemon juice
5. Need 2 cup - plain flour
6. Make ready 100 grams of feta cheese - cubed
7. Prepare 1 dozen - cherry tomatoes
8. Make ready 1 - handfull fresh baby spinach
9. Provide 1 tbsp - lemon juice
10. Take 1 tbsp - olive oil
11. Need 1 - salt
12. You need 1 cracked black pepper

The crust is crisp, the vegetables soft, but chewy. Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.

Ladybirds Olive Oil Savory Tarts how to cook:

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 . :-) .

Bake until filling is set and barely jiggles. Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry.

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