Tuesday, 14 February 2012

Tomato and Feta Tart

From: Veggie Feasts
My favo(u)rite thing that I've made in a long time, and potentially so far for this blog.

  • 350 g (11 1/2 oz) puff pastry, defrosted if frozen
  • plain flour, for dusting
  • 3 TBSP Pesto
  • 250 g (8 oz) baby plum tomatoes, halved
  • 100 g (3 1/2 oz) feta cheese, crumbled
  • 4 TBSP freshly grated Parmesan cheese
  • handful of basil leaves
  • salt and black pepper
1) Preheat the oven to 220C/425F/Gas Mark 7
2) Roll the pastry out on a lightly floured work surface to form a rectangle 25 x 35 cm (10 x 14 inches).

3) Using a sharp knife, score a 2.5cm (1 inch) border around the edges.

4) Transfer to a baking sheet.

5) Spread the pesto over the pastry.

6) Arrange the tomatoes, feta, and Parmesan over the tart.
7) Season with salt and pepper.

8) Bake for 15-20 minutes, until the pastry is puffed and golden.
9) Remove and add the basil leaves.

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