Puff Pastry Tarts with Whipped Feta and Confit Tomatoes

Need

• 1 Batch Puff Pastry ready to use Recipe
• egg wash as needed
• 1 Batch TM 7 Confit Tomatoes (tomatoes only) Recipe
• 1 fresh shallot, peeled and thinly sliced for garnish

• The Whipped Feta

• 1 Handful fresh mint leaves only, plus tiny ones for garnish
• 2 cloves garlic
• 200 Grams feta cheese
• 1 lemons zest and juice
• 1 avocado large, peeled and pitted

Do

1  

Premake the Puff Pastry (or purchase the best quality butter puff available).

2  

Premake the Confit Tomatoes.

3  

To make the whipped feta, place the mint leaves and garlic into the Thermomix bowl and chop 5 sec/speed 5. Scrape down the sides of the bowl.

4  

Add the feta and lemon juice and blend 8 sec/speed6 scrape down and repeat. If it needs longer, go again, until you are happy that it has come together to a smooth consistency.

5  

Add the avocado and blend until it is combined with the cheese. Taste and adjust seasoning. You probably won't need salt as feta is very salty in its own right, but you may need more mint or some pepper to taste. Insert the Butterfly and whip 10-20 sec/butterfly/speed 4 or until you are happy with the aeration.

6  

Scrape into a piping bag and refrigerate.

7  

To make the tartlet cases, (or to make a bigger version) preheat the oven to 200°C and line a baking tray or two with paper.

8  

Sprinkle a little flour on a silpat mat and roll out the pastry into a rectangle. Using a large round cutter, cut out as many circles as you can get from the pastry. Using a cutter that is 1 cm smaller in diameter than the other one, cut circles from the middle of 1/2 of the rounds you have already cut, leaving you with rings of pastry. Set the inner circles aside and make smaller vol au vent with them.

9  

Place the large rounds onto a lined baking tray and lay the 'rings' on top. Brush with egg wash. Bake for 15-20 minutes until puffed and golden. Timing will depend slightly on the size you make them as well as the accuracy of your oven. When they are cooked, remove from the oven and they can either be filled immediately or used later after cooling. They will stay crisp and be perfect for at least 24 hours as long as you are not in a humid climate.

10  

When cool enough to fill (should not be too hot) pipe or spoon the whipped feta into the tart shell, top with a confit tomato or more depending on the size of your pastries, and a little of the confit oil. Garnish with a mint leaf and a slice of fresh shallot if desired.