Desserts Tomato and Feta Tart
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 1 x 320g ready rolled shortcrust pastry
- 4 tbsp sundried tomato pesto
- 600g mixed tomatoes, sliced or cut into chunks
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 100g feta cheese, crumbled
- 1 tbsp roughly chopped mint leaves
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°, gas mark 6 and remove the pastry and tomatoes from the fridge while you wait for the oven to heat.
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Roll the pastry out on it’s parchment paper, straight onto a flat baking sheet.
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Spread the sundried tomato pesto over the pastry, leaving a border of about 3cm around the edges.
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Scatter the tomatoes over the pesto then scatter the feta over them. Fold the pastry up over the edge of the tomatoes, so they are contained but not covered.
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Drizzle with a little of the olive oil and season with salt and black pepper, then brush the rest of the oil over the pastry edges.
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Place in the oven to bake for 30 minutes until the pastry is golden and cooked through.
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Scatter the mint over the top and serve warm or cold.
