Savoury roasted tomato and feta fingers

Golden, flaky and packed with bold flavour, these savoury roasted tomato and feta fingers are the kind of bake that disappears within minutes of being placed on the iftar table.

Sweet, slow-roasted tomatoes bring a rich depth, while creamy feta adds that perfectly salty finish. Wrapped in crisp pastry and baked until beautifully bronzed, they’re simple to prepare yet impressive enough to serve when family and friends gather to break their fast.

During Ramadan, these savoury fingers offer a lighter bite at the iftar table that still feels indulgent. The combination of tangy cheese and caramelised tomato delivers a balanced flavour that pairs beautifully with dates, fresh salads and warm soup.

Serve them straight from the oven or at room temperature with a selection of dips. A cooling cucumber and mint yoghurt adds freshness, while a smooth hummus brings earthy warmth. For a touch of heat, a roasted red pepper dip or a gentle harissa yoghurt works beautifully. Arrange everything on one generous platter and let everyone help themselves – exactly as it should be.

Crisp, flavourful and made for sharing, this is a savoury bake that feels right at home during Ramadan and beyond.

Print Recipe

Savoury roasted tomato and feta fingers

Ingredients

• 220g self-raising flour
• 2,5ml (½ tsp) baking powder
• 1,25ml (¼ tsp) cayenne pepper
• 1,25ml (¼ tsp) mustard powder
• 30ml (2 tbsp) olive or avocado oil
• 100g feta, cubed
• 400g roasted tomatoes
• sea salt and freshly ground black pepper, to taste
• 1 large egg
• 30ml (2 tbsp) milk, for brushing
• 45ml (3 tbsp) fresh rosemary leaves
• Maldon Sea Salt

Instructions

1

Preheat the oven to 220°C.

2

Sift the flour and baking powder into a large bowl. Add the cayenne pepper and mustard powder.

3

Using a knife, work in the oil until the mixture resembles crumbs. Add cubed feta, roasted tomatoes and seasoning.

4

Beat the egg with the milk in a separate bowl and add half of this mixture to the other ingredients. Bring the mixture together to form a dough, adding more of the egg and milk as required (the dough should be soft but not sticky).

5

Take golf ball-sized pieces of dough and roll into cigar shapes. Place on a baking tray lined with baking paper. Brush the scones with milk and scatter with rosemary leaves and salt.

6

Bake for 15 minutes or until golden.

ALSO SEE: MINI ROCKET, WALNUT AND GOAT’S CHEESE SPANAKOPITAS WITH DILL AND LEMON TZATZIKI