Marika Gauci’s Anglo-Greek heritage means her London cooking classes sizzle with Mediterranean influences while also fitting perfectly into the English obsession with comfort food. These feta cheese, sundried tomato and oregano tartlets are a case in point. They’re also super easy and incredibly impressive. Trust us on this one.
WHAT YOU NEED
For the pastry:
175g plain flour
¼ tsp salt
100g butter
1 egg white
For the filling:
100ml double cream
3 egg yolks
4 pinches cayenne pepper
100g feta cheese (goat or sheep milk only)
2 tsp dried oregano
8 sundried tomatoes
Pinch of salt
THE WORK
For the pastry:
Sift the flour and salt into a bowl. Gently melt the butter and pour into the flour, stirring with a wooden spoon to mix.
Add the egg white and continue to stir till a smooth soft dough. Leave it to rest for five minutes so the dough can cool. Then divide into 12 pieces and roll into balls. Put one into each patty tin and press to line the tin so it comes over the edge. Refrigerate for 30 minutes.
For the filling:
Slice the sundried tomatoes and add a little warm water to re-hydrate. In a mixing bowl, whisk the cream and the eggs together until slightly thickened, whisk in the cayenne pepper, crumble in the feta, add the oregano, drain the tomatoes and mix, add a little pinch of salt, (remember the feta is salty).
Pre-heat the oven to 190˚C. Spoon the mixture into the pastry-lined tin and cook in the centre of the oven for about 20 minutes until golden brown.
» Check out marikas-kitchen.com for details of classes, including her Sunday Pie Making Club, and learn to cook with the fabulous lady herself.
