Feta and Tomato Tartlets

  1. Preheat oven to 200°C.
  2. Mix all ingredients for the feta base in a blender and blend until smooth. 
  3. Lay your pastry sheets on a lined baking sheet. 
  4. Lightly score a 1cm border on each, to help create a nice puffy border when baked. 
  5. Spread an even layer of feta mixture within the rectangle you’ve created, leaving the border empty.
  6. Top with tomatoes, salt and pepper, and a drizzle of olive oil.
  7. Brush 1cm border with almond milk, and bake for 12-15 minutes until golden and cooked through. 
  8. Top with fresh thyme and additional feta. Can be enjoyed hot or cold! 

This recipe uses Unsweetened Almond Breeze

(Makes 4-6)

Ingredients For the feta base:
100g plant-based feta
70ml plant-based greek style yoghurt
50ml Almond Breeze® Unsweetened
1/3 tsp salt

ingredients For the tartlets:
Ready rolled puff pastry, cut into 4 or 6 even
rectangles
500g mixed baby tomatoes, sliced
4-6 sprigs fresh thyme
Salt & pepper
1 tbsp Almond Breeze® Unsweetened
Olive oil