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    Home » Lunch » Feta & Sun Dried Tomato Swirls with Wild Garlic Pesto

    Feta & Sun Dried Tomato Swirls with Wild Garlic Pesto

    Published: April 6, 2017, Modified: February 8, 2020, By: Michelle Alston

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    I've been waiting for what feels like forever to make a recipe with wild garlic. Since I started this blog I have watched other food writers make lovely things using wild garlic, I'd seen all the tweets, all the Instagrams and read all the posts but I didn't have the confidence to safely forage for some and I had no idea where to find any to begin with. Luckily I found a stall on my local market selling wild garlic plants, that's still wild right? So I've been tending to that plant patiently for the last month, you should know that I am not a patient gardener, in fact, I'm a pretty rubbish gardener. So I have been waiting for this wild garlic to flower, worrying that like everything else in my garden it would wither and die. But today I couldn't wait any longer, I was just not ready to risk it,I have had this recipe for feta & sun-dried tomato swirls in my head for ages now, it had to happen today.

    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com
    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com
    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com


    These savoury pastries couldn't have come at a better time, school's out for the Easter holidays the weather is all blue skies and sunshine and we have lots of days out planned, which also means the first picnics of the season! I love a good picnic and these feta & sun-dried swirls with wild garlic pesto are perfect for picnics. Not that I'm limiting these to picnics, they are also perfect for afternoon teas or for your Easter entertaining, I would even say these would be a good addition to a Springtime brunch too. These are seriously tasty so don't limit them to just one picnic, we made them a few times and each time I made them they disappeared faster than a rabbit down a hole.

    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com

    So we have two recipes here today, one for the wild garlic pesto and one for the swirls, I really don't see the point of doing one post just for the pesto as it's really easy to make. My much-loved food processor decided to die when I started making this pesto, so I used my reliable pestle and mortar to make it and even though it took me a good 30 minutes, I'm sort of glad I did. You see when you use the pestle to pound the wild garlic and the parsley you release all the lovely oils from the herbs, this doesn't happen when you use a food processor, but if you are time short then go ahead and blitz it. I have read a lot about making pesto over the years and I have read that the flavour from pestos made with a pestle and mortar is more intense and I get it now, I'm converted. I will get a new food processor but I'm going old school for the pesto from now on.

    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com
    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com

    Notes: I used an all-butter puff pastry, I find this bakes better. If you can't get your hands on wild garlic don't panic, store-bought will work too. These are lovely served warm but are great cold too, they will keep for a day or two in an airtight container. The wild garlic pesto will keep in the fridge for a week, add it to pasta, swirl it into soups or add it to some boiled Jersey Royals.

    If you're looking for some new exciting ways to use garlic in your cooking then head on over to the FeedFeed website and this awesome garlic round-up Thank you to Julie & Christine from feedfeed for including this recipe 🙂

    Feta & Sun Dried Tomato Swirls - www.thelastfoodblog.com

    Feta and Sun Dried Tomato Swirls with Wild Garlic Pesto

    Buttery puff pastry swirls with feta, sun dried tomatoes and wild garlic pesto, perfect for picnics and afternoon teas.
    4.60 from 5 votes
    Print Pin Rate
    Course: sauces, snacks
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 50 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16 swirls
    Calories: 143kcal
    Author: Michelle Alston

    Ingredients

    For the pesto

    • 60 g wild garlic (ramps)
    • 20 g curly leaf parsley
    • 50 g parmesan cheese finely grated
    • 50 g hazelnuts skinned, lightly toasted then chopped
    • 4 tablespoon extra virgin olive oil
    • ¼ teaspoon each of sea salt and cracked black pepper
    • ½ tablespoon lemon juice

    FOR THE FETA & SUN DRIED TOMATO SWIRLS WITH WILD GARLIC PESTO

    • 1 375g sheet of ready rolled all butter puff pastry
    • 3 heaped tbsp wild garlic pesto
    • 100 g feta crumbled
    • 50 g sun dried tomatoes sliced lengthways
    • 1 egg whisked
    • A little plain flour for dusting
    Prevent your screen from going dark

    Instructions

    MAKE THE PESTO

    • Add the wild garlic, parsley and hazelnuts to a mortar and pound with the pestle to break down the leaves and nuts, until you have a paste, this took me about 30 minutes. Add the cheese and still using the pestle mash it into the herbs.
    • Then stir in the lemon juice, sea salt and black pepper. Add the extra virgin olive oil one tablespoon at a time until you have a smooth slightly loose sauce. Transfer to a sealable glass jar.

    MAKE THE FETA & SUN DRIED TOMATO SWIRLS

    • Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
    • Dust a working surface with some flour, roll out the pastry.
    • Spread 3 tbs of the wild garlic pesto onto the pastry leaving a little room around the edges.
    • Sprinkle the feta on to the pesto and then add the sun dried tomatoes.
    • Roll the pastry tightly from the long side, with a bread knife cut off the uneven edges at both ends.
    • Cut the rolled pastry into slices, about 2cm thick, you should have 16 slices.
    • Place the slices, flat side up, on two baking trays lined with parchment paper, brush with the egg wash then bake in the oven for 15 - 20 minutes or until the pastry is golden brown.
    • When cooked leave them to cool on the baking trays for a few minutes then place then on a wire tray to cool further.
    • Serve warm or cold.

    Nutrition

    Serving: 1g | Calories: 143kcal | Carbohydrates: 9.8g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 4.4g | Cholesterol: 18mg | Sodium: 1326mg | Potassium: 44mg | Fiber: 0.9g | Sugar: 0.8g | Calcium: 68mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
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    Reader Interactions

    Comments

    1. Zara

      June 12, 2020 at 9:16 am

      How is best to store these please and how long do they last x

      Reply
      • Michelle Alston

        June 12, 2020 at 10:23 am

        Hi Zara, I store them in an airtight container in the fridge. They will last for about 2 days, after that the pastry goes a bit stale x

        Reply
    2. Melanie

      April 25, 2020 at 6:37 am

      Question: the recipe calls to slice them 2 CM wide, that’s very thin, did you mean inches? First time making them, just want to do them right

      Reply
      • Michelle Alston

        April 25, 2020 at 9:28 am

        Hi Melanie, about 2 cm is correct. It should give you 16 pieces. You can slice them thicker if you like. If you go for 2 inches thick you will have fewer swirls and as they will be thicker they may need longer in the oven. If I was going to cut them thicker I would go for about 5 cm. I hope this helps x

        Reply
    3. Megan Davis

      April 10, 2017 at 8:18 am

      5 stars
      Nice! I've been looking for new recipes and ideas for snacks and stuff to take to work for lunch and breaks. Thanks! I will definitely try this!

      Reply
      • Michelle Alston

        April 10, 2017 at 9:03 am

        Thanks Megan, I hope you enjoy them 🙂

        Reply
    4. Rebecca | Let's Eat Cake

      April 09, 2017 at 4:33 pm

      5 stars
      Oooooh! This looks great! Almost every week I treat myself to a toma and herb croissant at my local coffeeshop and they look a lot like these. I've been wondering how to make them at home and now I know how! YAY!

      Reply
      • Michelle Alston

        April 09, 2017 at 8:57 pm

        Thanks Rebecca 🙂 I hope you enjoy them x

        Reply
    5. Elaine @ Dishes Delish

      April 07, 2017 at 4:30 pm

      Bummer that your food processor died. But, I like that you saw the upside of it with the releasing of aromas! I love savory pastries and these look so yummy! The pesto looks delicious too!

      Reply
      • Michelle Alston

        April 07, 2017 at 7:18 pm

        Thanks so much Elaine 🙂 I'm a bit gutted about my food processor, I've had it for ages but hey everything has a shelf life right and well, the pesto turned out good so it's not the end of the world 😉

        Reply
    6. Silvia

      April 07, 2017 at 3:49 pm

      5 stars
      I can't believe how pretty these are. I love swirls, but I am a fan of savory things, so this is for me. I love these photos. Great job!!! I pinned the recipe for later.

      Reply
      • Michelle Alston

        April 07, 2017 at 7:15 pm

        Thank you so much Silvia, that's very kind of you x

        Reply
    7. Luci's Morsels

      April 07, 2017 at 3:48 pm

      4 stars
      What a delicious recipe! The texture looks like the perfect combination of crispiness and soft and the flavors; yummy! Luci’s Morsels | fashion. food. frivolity.

      Reply
      • Michelle Alston

        April 07, 2017 at 7:14 pm

        Thank you so much Luci 🙂

        Reply
    8. Sarah @ Champagne Tastes

      April 07, 2017 at 3:32 pm

      Ooo it IS wild garlic season isn't!!! 😀 This looks amazing!!!

      Reply
      • Michelle Alston

        April 07, 2017 at 3:42 pm

        It sure is! Thank you so much Sarah 🙂

        Reply
    9. Debra C.

      April 07, 2017 at 3:31 pm

      Wild garlic perfection is what you created with that lovely garlic! Talk about the perfect bready bite! These swirls look absolutely amazing!

      Reply
      • Michelle Alston

        April 07, 2017 at 3:41 pm

        Thank you so much Debra 🙂

        Reply
    10. Jean

      April 06, 2017 at 9:01 pm

      4 stars
      We don't really live in a wild garlic area, do we Michelle. We sometimes pass it when on the boat. (unmistakable smell!). I have often wondered how to use it, so shall take this recipe with me this summer. Looks really tasty.

      Reply
      • Michelle Alston

        April 06, 2017 at 9:21 pm

        I guess we don't Jean, I do have some Cambridge friends who seem to find it though. The minute I brought it inside it filled the house with the smell of garlic, I love it. I hope you like it if you get a chance to make it x

        Reply
    11. Amanda

      April 06, 2017 at 8:57 pm

      Wild garlic just seems like such a romantic ingredient - I think it's all the foraging. And I think foraging at the market totally counts. Looks gorgeous. x

      Reply
      • Michelle Alston

        April 06, 2017 at 9:17 pm

        🙂 Oh it does doesn't it, I'm really not a very good forager! Thank you lovely x

        Reply
    12. Gina

      April 06, 2017 at 8:56 pm

      These sound lovely Michelle and as I made some wild garlic pesto this week I might just have to give them a try!

      Reply
      • Michelle Alston

        April 06, 2017 at 9:14 pm

        Thank you so much Gina, I hope you like them 🙂

        Reply

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