Mortadella, Feta and Parsnip Tart
By OcadoLife
Published on 16 October 2024
Pastry pro Spasia Dinkovski created this Mortadella, Feta and Parsnip Tart – a delicious combo that’s ready to go in the oven in just 15 mins. “This showstopping tart is lovely served in slices as a party nibble, with bubbles and a boogie! It’s also fabulous as part of a lunch or supper spread.” Time and servings
45 minsTotal time
16Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp olive oil, for the tray
- 50g salted butter
- 2 onions, finely sliced
- 300g baby parsnips (or use regular parsnips), cut into 2 cm cubes
- 0.5 (30g) bunch rosemary
- 600g feta, crumbled
- 2 medium eggs, beaten
- 1 tbsp chopped pickled green chillies
- 1 (320g) sheet ready-rolled puff pastry, defrosted if needed
- 200g mortadella
- 1 tbsp runny honey, for drizzling
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Grease a baking tray large enough for the pastry sheet with oil.Step 2
Melt the butter in a large pan over a medium heat for about 4 mins, until bubbling and golden brown.Step 3
Stir in the onions for 1 min, then the parsnips and the rosemary (reserve a sprig to garnish); season. Reduce the heat to low; cook for 25 mins, stirring occasionally, until soft and golden. Leave to cool.Step 4
Meanwhile, add the feta to the beaten egg, with the sliced chillies and a good grind of black pepper; mix well.Step 5
Unroll the pastry onto the greased baking tray and spread with the feta mixture, leaving a 2.5 cm border. Bake for 25 mins, until puffed and golden. Transfer to a rack or chopping board to cool.Step 6
Scatter the parsnip mixture over the feta topping (discard the rosemary), then arrange the mortadella in ruffles on top. Scatter over the remaining chillies. Drizzle with the honey, add some black pepper and the rosemary sprig. Leftovers will keep wrapped and chilled for 3 days.Step 7
Recipe Tip: Allow extra time for cooling.