Friday, 7 August 2015

Tomato and Feta Puff Tart




Although this tart looks all fresh and summery it's been simply and quickly made from some of the basics I always have in my fridge - nothing out of the ordinary at all.

With the weather being extremely unpredictable this summer it's not been easy planning ahead for when we are going to want to eat outside, go on a picnic or have a barbecue. We seem to have spent just as much time, so far this summer, eating inside or leaving Andrew outside, all by himself, to barbecue in the rain - he seems happy enough - as long as he has an umbrella and a beer!!

So this quick tart was impromptu when we had a very hot and sunny Sunday morning last weekend and wanted to eat out at lunch time.

Recipe - serves 2

1 sheet of ready made, read rolled puff pastry - I always have some in the freezer-it's quick to defrost
a handful of cherry tomatoes - cut in half
a few sun blushed tomatoes (approx 8-10)
a few sun dried tomatoes - sliced
1 tablespoon pesto
half a block of feta
1 teaspoon herb de Provence
1 egg yolk
few basil leaves
Salt & pepper

Pre heat oven 200 C/Gas 7


Roll out your sheet of pastry - and place it on a lined baking tray!

.................I didn't! as you will see I had a brainstorm and assembled my tart on a wooden board and then had to delicately lift it onto the baking tray!..................not easy to do!!

Once you have a rectangle of puff pastry score a line about an inch in to make a border. This will form a rim when the tart cooks - you can add some fancy scoring if you wish but it's not necessary.

(top tip I used a pizza cutter to score mine)



Now spread your pesto evenly within the border.

(top tip 2 use the back of a spoon to do this it want snag the pastry the way a knife will)


Scatter on your 3 types of tomatoes


Followed by you feta - keep the feta in fairly large chunks.


Whisk your egg yolk with a fork and then paint along the rim.


Scatter the tart with the herbs, salt and pepper. When you add the salt concentrate on getting a little on each of the fresh cherry tomatoes - it really brings out their flavour......

Pop the tray in the oven and cook for about 15-20 minutes.


Once the tomatoes are cooked and the feta has started to colour remove from the oven and scatter over the fresh basil leaves.


Return to the oven for a few more minutes just to warm and wilt the basil to release the flavour.


Leave to cool slightly, then drizzle with a little olive oil and serve warm.


We ate ours with a spiced beetroot and apple salad - the recipe of which I will try to tell you about next week.

Hope you all have a great weekend
Love Lizx

 Tomato Puff Tart