TikTok Feta Bake

Adapted from: Deb Perelman

Serves: 5

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

225 g (8 oz) blocked soft feta (Danish feta in Aus)

200 g cherry or grape tomatoes, quartered

4 garlic cloves, thinly sliced

120 ml (1/2 cup) olive oil

salt & pepper 

2 cans (400 g / 15 oz) chickpeas, drained

1 can (400 g / 15 oz) crushed tomatoes

225 g (8 oz) pasta (or GF alternative)

2 tbsp fresh herbs (basil, mint, and rosemary), minced

Surely this recipe is posted long past the prime of the TikTok feta bake fad. Well too bad. A good trend deserves a come-back. This recipe is entirely too easy to put together and absolutely delicious. Between minimal veg prep and ease of "just add this ingredient and stir" countless times, it's a dream recipe for me.  

The feta and tomato build a beautifully creamy sauce where salt and acid hold a friendly competition with the aromatic herb trio and garlic. The jokes on all of them, because the taste buds win either way. I love this recipe because it is easy to put together, it's beautiful, and filling. 

Note, I have made it with firmer feta, though it is harder to mix in at the end. Softer feta is perfect. Also note I cut the recipe in half for the above photo and did not have a double broiler to roast the top bits. 

Ingredients:
225 g (8 oz) blocked soft feta (Danish feta in Aus)

200 g cherry or grape tomatoes, quartered

4 garlic cloves, thinly sliced

120 ml (1/2 cup) olive oil

salt & pepper 

2 cans (400 g / 15 oz) chickpeas, drained

1 can (400 g / 15 oz) crushed tomatoes

225 g (8 oz) pasta (or GF alternative)

2 tbsp fresh herbs (basil, mint, and rosemary), minced

Directions:

1. Preheat the oven to 204 C / 400 F. 

2. Place the feta in the middle of a 9x13 inch baking dish and surround it with tomatoes and garlic. 

3. Drizzle olive oil over everything, stir the tomatoes and garlic to coat, and season with salt and pepper. 

4. Roast the dish until the tomatoes become juicy (15-20 minutes).

5. Among the tomatoes and garlic, stir in the chickpeas and canned tomatoes, coating them in the olive oil. 

6. Roast the dish until the tomatoes are a desired juiciness (about 10 minutes). 

7. Adjust the oven to broiler setting, and closely watch the dish until the tomatoes and feta gain some colour (5-8 minutes). 

8. Meanwhile, bring a medium pot of water to a boil and cook the pasta according to package directions. Drain and set aside.  

9. Remove the feta dish from the oven, add the pasta and herbs, and stir to mix in the softened feta to coat the pasta, chickpeas, and tomatoes. Serve immediately.