(makes 12 cocktail serves)

INGREDIENTS
60g (1 stalk) celery (cut into 5mm dice)
60g feta (cut into 1cm dice)
45g (10-12 pieces) drained, semi-dried tomatoes (cut in 5mm dice)
1/2 tsp finely grated lemon zest
2 tsp finely cut chives
15ml (1 tbsp) Olive Oil
1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper
12 Parmesan Cheese Tart Cases (cocktail size)
24 chive pieces( cut into 2cm lengths)

METHOD  
Into a medium-sized bowl place celery, feta, semi-dried tomatoes, lemon zest, chives, oil, salt and pepper and toss gently to combine.
To serve: Place a heaped tablespoon (15g) of mixture into each Parmesan Cheese Tart Cas  Garnish with 2 chive pieces crossed on top. Serve within 1 hour of putting mixture into tart case.

 

 

  

Parmesan Cheese Tart Cases

(cocktail size)

(makes 1 x 330g ball/30 tart cases)

 

INGREDIENTS
140g (1 cup + 2 tsp) flour
60g (1/4 cup) cream cheese
65g (6 ½ tbsp) butter (roughly chopped)
15ml (1 tbsp) iced water
1 ½ tsp cider vinegar
35g (1/2 cup) grated Parmesan
 
METHOD
 Place flour into a bowl of food processor fitted with a metal blad
 Chop cream cheese into 5 or 6 pieces and add to flour. Process till coarsely chopped.
 Add butter and process till mix resembles fine breadcrumbs.
 Add water, vinegar and Parmesan and process till mix just begins to come together.
 Tip onto a lightly floured board. Gently knead together by hand.  Work into a ball and flatten with the palm of your hand.
 Wrap in plastic wrap and rest in refrigerator for 1 hour or overnight.
 Lightly grease with baking spray 40 little muffin forms.
 Roll pastry to a 1mm-2mm thickness. Lift pastry gently off bench to enable it to do its natural shrinking and place back smoothly on bench.  Using a 7.5cm frilly-edged cutter, cut out 40 rounds.
 Place rounds into prepared muffin forms and gently push pastry into bases and edges of tins. Using a table fork prick the bases 5-6 times each.
 Preheat oven to 170°C.
 To blind bake: Line each pastry case with a small piece of aluminium foil and fill with baking beans or ric  Alternatively grease with baking spray the underside of a second muffin pan of the same size and place on top of pastry.  Press down gently.
 Place trays in refrigerator for pastry to rest for 30 minutes.
 Place tart bases into preheated oven. Cook for 7 minutes or till top edge is just starting to colour and base is set.  Remove foil and baking beans/rice or top tray and cook for a further 6-7 minutes or till golden brown and pastry is cooked through.
 Cool and remove from trays.
 Store in an airtight container in pantry for up to 3 days or freeze for 3 months.