This feta pesto pastry wreath is perfect for holiday appetizers at any gathering. Made with gluten free pastry, feta cheese and basil pesto. This holiday pastry wreath is so easy to make and the pastry is light and crispy. A savoury treat that’s simple to prepare and sure to impress, with minimal ingredient
Ingredients you’ll need to make this Feta Pesto Pastry Wreath
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
For the dough: A gluten free flour blend (millet flour, tapioca starch, and potato starch), psyllium husk powder, olive oil, water, salt, and plain yogurt.
For the filling: Basil pesto, crumbled feta cheese, garlic, and olive oil
Steps To Making Feta Pesto Pastry Wreath
1. Prepare the Dough:
In a large bowl, combine the gluten free flour blend, psyllium husk powder, baking powder and salt. Add olive oil, yogurt, and water, mixing until the dough forms. Knead gently for a few minutes, then let it rest, covered, for about 10 minutes while you prepare the filling.
2. Prepare the Filling:
In individual small bowls add basil pesto with the 2 cloves of garlic, then the crumbled feta cheese, and in a third bowl add the diced tomato. You will also need a tablespoon of olive oil tp spread over the top of the dough before adding the other ingredients.
3. Add the Filling To The Feta Pesto Pastry Wreath:
Preheat the oven to 415°F (212°C). Roll out the dough on a parchment-lined surface into a large rectangle that’s 13 x 11. inches and about 1/4 of an inch thick. Trim the edges to make them even lengths and keep the pieces for patching any holes that may occur when shaping.
4. Shape Into a Wreath:
Spread the olive oil on top of the dough, then the pesto, feta and tomato. Try to evenly spread them out, leaving a border around the edges that’s about 1/2 an inch wide. Roll the dough into a log, then gently shape it into a ring. Be careful not to pull it and move it too much because it will break. Pinch the ends together to seal them and cut slits into the top of the dough. This will expose the filling a little, but be careful not to cut all the way through. Open the slits up in the centre to expose the filling.
5. Bake:
Brush the top of the dough with olive oil and bake for 25 to 30 minutes or until golden brown on top. Let it cool slightly before serving.
This savoury wreath can be served warm or at room temperature and pairs beautifully with a variety of dips or as part of a larger spread.It is a delicious holiday appetizer that can be mput together and baked in just 1 hour.
Ingredients
For the Dough
- 120 g millet flour
- 70 g tapioca starch
- 60 g potato starch
- 150 g plain yogurt
- 6 g psyllium husk powder
- 2 tsp baking powder
- 3 g salt
- 15 g olive oil
- 45 g warm water
Filling
- 4 tbsp basil pesto Classico brand is GF
- 80 g feta cheese
- 1 medium tomato, diced
- 15 g olive oil
- 2 cloves garlic
- 1/8 tsp black pepper
Instructions
For The Dough
- In a large bowl, whisk the gluten free flour blend, baking powder, salt, and psyllium husk powder.
- Add the yogurt and olive oil. Mix until the dough comes together.
- Knead gently with just a little water on your hands until the dough is smooth. Cover and let rest for 10 minutes.
For The Filling
- To the top of the dough brush on the olive oil, then layer pesto and garlic, feta and tomato. Sprinkle black pepper over the top.
Assemble the Wreath:
- Preheat oven to 415°F (212°C)
- On parchment paper roll out the dough into a large rectangle 13 x 11 inches (about 1/4 thick). Trim the edges to form a straight line and keep the trimmings.
- Brush the olive oil on top of the dough, then evenly layer the pesto, feta and tomato leaving a small border around the edges, roughly 1/2 an inch wide.
- Gently roll the dough into a log, then form it into a ring. Pinch the edges to seal. If the dough does tear, just patch it with any dough from trimming the edges.
- Using a sharp knife cut slits along the outer edge of the ring (without cutting all the way through). Open the slits a little to expose the filling.
Bake
- Brush the wreath lightly with olive oil. Bake for 25 to 30 minutes, or until golden brown.
- Garnish and Serve:
- Cool slightly before garnishing with fresh basil leaves or a sprinkle of Parmesan. Serve warm or at room temperature.
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