Fetta & Vine-Ripened Tomato Tart
Ingredients:
- 250 cherry truss tomatoes, cut into clusters
- Olive oil spray
- Sea-salt flakes and pepper
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 200g sour cream
- 100g South Cape Fetta, crumbled
Method:
Preheat oven to 200°C. Put tomato on an oven tray, spray with oil, sprinkle with sea-salt flakes and pepper. Bake for 15-20 minutes or until tender and skins are starting to split. Line an oven tray with baking paper. Cut 1 pastry sheet in half and put halves on top of each other. Put pastry on prepared oven tray. Cut remaining piece of pastry into 2cm-wide strips. Put pastry strips around edges of pastry on tray, forming a border. Bake in oven for 8-10 minutes or until puffed and golden. Remove pastry from oven and, using a clean tea towel, gently press the centre of the pastry down to form a pastry shell. Combine the sour cream, South Cape Fetta and sea-salt flakes and pepper in a bowl. Spoon the mixture into the pastry shell. Top with tomato. Serve the tart with salad.
Serves 4.
*Above recipe brought to you by Better Homes & Gardens.
