Thanks for your encouraging comments about my blueberry baking! The first recipe which was requested was the blueberry and feta tart. I'll tell you here how I cooked it, and then I'll give you the original recipe too - I adapted mine according to time/taste/budget/availablity...
You will need:
A roll of shortcrust pastry
1 egg, beaten
1 small onion, sliced
100g Feta cheese, cubed
100g soft cream cheese
1 small garlic clove, crushed
salt and pepper
1TBSP chopped parsley
Preaheat the oven to 190°C/375°F/Gas 5.
Lightly grease a shallow, rectangular tin, measuring about 26cm by 21 cm (a shallow roasting tin will also work well). Put the pastry into the tin, and fold in the edges of the pastry to make a border. Brush the edges with beaten egg and bake for 20 minutes, using baking beans on a piece of greaseproof paper to keep the pastry base flat. Remove the baking beans and paper and scatter half of the blueberries into the case and bake for a further 5 minutes.
Meanwhile, fry the onion in the butter until golden. In a bowl, beat the Feta cheese with the the cream cheese, garlic, the egg left over from glazing the pastry and some seasoning, then stir in the fried onion.
Spoon the cheese mixture into the pastry case. Scatter with the parsley, seasoning and remaining blueberries. Bake for a further 20 minutes or until the filling is set. Serve warm or cold, sliced, with a green salad.
Original recipe by Joanna Farrow in Country Homes and Interiors a few years ago:
It called for 200g soft French goat's cheese instead of the cheeses I substituted. My family don't like goat's cheese and I had some Feta to use up! It worked wonderfully well...
Also the original recipe called for a separate egg for the mixture - I thought why waste the left-overs of the one for glazing, but with goat's cheese you might need a more precise amount of egg?
You can use lovage instead of parsley.
There was a recipe for pastry, which I would have happily followed on a less busy day, but I had some half-price (going out of date) pastry in the freezer and that was a good opportunity to speed up production on a Friday!
This allegedly serves 4-6 people but it's so yummy that I think they'd be disappointed by the small slice they got. It served three of us very nicely as the main dish of the meal.
I do hope you enjoy this if you make it! It's quick and easy - I made it between a number of other kitchen/family chores and it wasn't hard to find the time or the mental energy. Do let me know if you make it, please.
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