06/17/2026
Seriously though. Go find some local strawberries this weekend. Then make these.
The recipe for these Macerated Strawberry Tartlets, also in our current issue, look super impressive and taste even better!
Macerated strawberries
2 cups strawberries, sliced
2 tablespoons sugar
1 teaspoon balsamic vinegar
Few sprigs of thyme
Sea salt and freshly ground black pepper to taste
Tartlets
1 sheet of puff pastry
¾ cup cream cheese
1½ cups crumbled feta, divided
Sea salt and freshly ground black pepper to taste
1 egg yolk
Handful of arugula
Macerate strawberries in a bowl. Add sugar and vinegar and mix. Remove leaves from thyme sprigs. Add leaves to bowl with sea salt and pepper and mix again. Refrigerate for 30 minutes, stirring occasionally.
Meanwhile, preheat oven to 375°F. Line a baking tray with parchment paper.
Unroll puff pastry sheet and use a sharp knife to cut into 8 equal rectangles. Use knife tip to score a 1-centimetre border around edges of each rectangle, careful not to go all the way through pastry or filling may leak out. Place pastry rectangles on lined tray and prick middle sections (not borders) multiple times with a fork to stop pastry from puffing up too much.
Place cream cheese in another mixing bowl. Add 1¼ cups feta. Season with sea salt and pepper and beat into a smooth cream. Spread cheese mixture evenly over centre of each pastry rectangle.
Beat egg yolk in a small bowl and brush exposed pastry borders lightly to glaze. Bake for 30 minutes or until pastry is golden and crisp around edges. Allow to cool and then top with arugula and macerated strawberries. Sprinkle remaining feta over top.
Recipe courtesy of Ella Broadfield,
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