Feta and radish sesame tartlets

Create a vegetarian meal that looks just as good as it tastes with these feta and radish sesame tartlets. Made with a delicious filling of feta, cream and eggs, everyone is going to love this dish!
Feta and radish sesame tartlets
1H 15M




1.Preheat oven to 180°C. Grease four 12cm loose-based fluted tart tins. Place tins on an oven tray.
2.Process flour, sesame seeds and salt for 2 minutes or until seeds start to break down (there will still be visible whole seeds throughout the mixture). Add butter, yolk and water. Pulse until mixture starts to come together – do not overmix.
3.Knead dough on a lightly floured surface until smooth. Divide pastry into quarters. Roll each quarter out on a lightly floured surface until 3mm thick. Cut out four 16cm rounds. Press into tart tins. Trim pastry to 1cm beyond tin rims (it’s not necessary to blind bake the pastry with uncooked beans or rice). Bake for 20 minutes or until golden. Cool.
4.To make the filling, wash radishes and leaves, trim leaves and reserve. Heat oil in a medium nonstick frying pan over high heat. Cook radish leaves, stirring, for 3 minutes or until starting to wilt. Reduce heat to low. Add dates. Cook, stirring occasionally, for 12 minutes or until dates soften. Season to taste. Cool. Whisk eggs and cream in a large jug until combined. Season.
5.Divide radish-leaf mixture, then egg mixture among tart cases. Bake for 12 minutes. Top tarts with feta and bake for a further 5 minutes or until filling is just set and feta is light golden. Cool.
6.Thinly slice radishes. Combine radish, lemon juice, oil and mint in a small bowl. Season.
7.Serve topped with radish salad.

Tart cases can be made a day ahead. Store in an airtight container.


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