Fried halloumi with lemon and caper vinaigrette and mini tomato tarts

Ingredients

• 250 ghalloumi
• 1½ dlplain flour
• 1 tspsea salt
• to tastefreshly ground black pepper
• 2 tbspolive oil, for frying
• 1lemon
• 1 tbspwhite balsamic vinegar
• 1 tbspcoarse mustard
• 6 tbspolive oil
• 2 tbspcapers
• 1 bunchcoriander
• to tastesalt and pepper
• 1 roll (250 g)ready-rolled puff pastry
• 3eggs
• 1 dlcream
• to tastesea salt and pepper
• 1 bunchbasil
• 1 jar (120 g)oven-roasted tomatoes
• 30 gfreshly grated Parmesan

Instructions

1. 1

   Coat the halloumi

   Slice the halloumi. Mix the flour with the sea salt and pepper, then turn the cheese slices in the mixture to coat.

2. 2

   Fry the cheese

   Heat 2 tbsp olive oil in a frying pan and cook the halloumi for 1 minute on each side. Transfer it to kitchen paper to drain.

3. 3

   Mix the vinaigrette

   Rinse the lemon, finely grate its zest and squeeze the juice into a bowl. Stir in the white balsamic vinegar, coarse mustard, 6 tbsp olive oil and capers. Roughly chop the coriander leaves and mix them in, then season with salt and pepper.

4. 4

   Dress the halloumi

   Pour the vinaigrette over the fried halloumi.

5. 5

   Shape the pastry

   Cut the pastry into 8 circles and place them in well-greased tartlet tins. If you do not have small tins, use the pastry in a standard-sized tart tin instead.

6. 6

   Fill the tartlets

   Whisk the eggs with the cream, salt and pepper. Finely chop the basil and stir it into the egg mixture, then divide the mixture between the pastry cases. Add the oven-roasted tomatoes and sprinkle over the Parmesan.

7. 7

   Bake and cool

   Bake the tarts at 200°C for 15 minutes, until golden. Cool them on a wire rack; they can also be served cold.

What are halloumi and tomato tarts?

Halloumi is a Cypriot cheese known for holding its shape when fried, making it a natural partner for a crisp, browned exterior and a soft, salty centre. Here it is served with lemon, capers and herbs, alongside small savoury tarts.

The tarts bring together buttery puff pastry, egg and cream, sweet roasted tomatoes and basil. Their contrasting textures make the combination work well as a starter or picnic dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 19g protein, 30g carbs, 49g fat.

The puff pastry and flour provide much of the carbohydrate, while olive oil, pastry and cream contribute much of the fat. Halloumi, eggs and Parmesan provide most of the protein. To balance the plate, serve a portion with a generous green salad or other fresh vegetables.

The halloumi coating

Flour and seasoning give the halloumi a light coating that helps it brown in the pan. Shake off any loose excess before frying so it does not fall away into the oil.

A bright, salty dressing

Lemon zest and juice bring freshness to the olive oil, while white balsamic and mustard add tang and a little sharpness. Capers contribute a briny bite that suits the salty cheese.

Coriander: Roughly chopping the leaves keeps their flavour distinct in the vinaigrette. Taste the dressing before adding extra salt, as both halloumi and capers are already salty.

Getting the tarts right

Greased tins help the pastry release after baking. If using one larger tart tin, the pastry and filling will make a single tart rather than eight individual portions.

Egg mixture: Divide it evenly among the pastry cases so the tarts cook at a similar rate. Leave a little room at the top for the filling to set without spilling.

Doneness and timing

The halloumi only needs 1 minute on each side; look for a golden surface rather than cooking it until dry. Work in batches if the pan is too crowded to let the slices brown.

The tarts are ready after 15 minutes at 200°C when their tops are golden and the egg filling has set. Let them cool on a wire rack to keep the pastry from steaming underneath.

Serving ideas

Serve the halloumi while warm, with its vinaigrette spooned over the top, and offer the tarts warm or cold. A crisp green salad or sliced cucumber makes a fresh accompaniment to the rich pastry and cheese.

Recipe notes & tips

• Pat the halloumi dry before coating it so the flour adheres more evenly.
• Use a wide pan and fry the cheese in batches if needed.
• Drain the capers well so they do not make the dressing watery.
• Grease the tart tins thoroughly, including around the edges.
• Cool the tartlets on a wire rack to help the pastry stay crisp.
• Serve the halloumi soon after frying for the best contrast between its browned surface and soft centre.

Variations

• Use parsley: Swap it for the coriander if you prefer a milder, familiar herb flavour.
• Add chilli: Stir a little finely chopped chilli into the vinaigrette for gentle heat.
• Try another tomato: Use drained sun-dried tomatoes if oven-roasted tomatoes are unavailable.
• Make one tart: Bake the pastry and filling in a standard-sized tart tin instead of small cases.
• Add thyme: Mix a little chopped thyme into the egg filling for a more savoury herb note.

Common mistakes to avoid

• Crowded frying pan: The halloumi can steam instead of browning; fry it in batches.
• Too much loose flour: Excess flour can burn in the pan; shake each slice gently before frying.
• Over-salted dressing: Halloumi and capers are salty; taste before adding more seasoning.
• Overfilled tart cases: The egg mixture may spill as it cooks; divide it evenly and leave room at the top.
• Soft pastry base: Cooling the tartlets on a flat plate traps steam; use a wire rack.
• Overcooked halloumi: It can become firm and rubbery; stick to about 1 minute per side.

How to store

Refrigerate leftover halloumi and tarts separately in airtight containers and eat within 2 days. Reheat the tarts in an oven until warmed through; the halloumi is best freshly fried, though leftovers can be briefly reheated in a pan. The tarts can also be served cold.

Frequently asked questions