tomato + feta tart | simple + fresh

The key to a tomato tart – good tomatoes!

These came from my sister in laws garden (thanks Lou) and instantly I started rummaging through the pantry and fridge to see what I could do with them. Although, tomatoes this good need nothing more than a bit of butter on a Sao biscuit, this recipe is great to have on hand for an easy lunch or dinner.

So with some feta; found in the fridge, filo pastry in the freezer and Nee’s parsley and chives in the herb garden, this is what I came up with. Delish! So simple and easy to make. This one is for anyone out there that has some tomatoes hanging on a vine out the back.

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lo’s tomato & feta tart 

A couple of fresh tomatoes, sliced
About 5 sheets of filo pastry (buy it frozen so you always have some in the fridge) Or you could use a sheet of puff pastry instead if that’s what you have
1 small brown onion, diced
1 clove of garlic, minced
A splash of thickened cream (I actually used milk because there was no cream in the fridge)
3 eggs
Fresh parsley and chives (or thyme if you have it)
Small piece of feta cheese (or ricotta, goats cheese or cream cheese)
Small handful of grated tasty cheese
Freshly ground cracked pepper
Maldon Salt
A squeeze of a fresh lemon
Soft melted butter (to brush over the pastry)
Tiny amount of olive oil for drizzling over the top

  • Saute the onion and garlic lightly, in a little bit of olive oil until soft.
  • Brush a small, round pie dish with melted butter and layer the filo pastry over the base of the dish, letting pastry hang over the edges and brushing with a layer of butter between each layer. (Do not worry if you are not being too delicate here. The more messy it looks hanging over the edges – the better. It crisps up and tastes delicious. DO NOT be scared of filo pastry).
  • In a small bowl, using a fork, whisk the eggs together. Add the crumbled feta, grated cheese, cream (or milk), salt and pepper, chopped herbs, tiny squeeze of fresh lemon juice and the sauteed onion and garlic and mix.
  • Pour in to the pastry case (don’t worry about blind baking the pastry here) and then arrange the tomato slices on top.
  • I drizzled a tiny but of olive oil on top and threw it in a moderate oven (180 ℃) and let it go for about 25-30 minutes, checking it until it looked nicely golden.

Serve with a fresh green salad and a glass of cold white wine!

3 Comments

  1. This was a big hit at my Mother in Law’s Easter Lunch – I doubled the recipe to feed a crowd and used a nice rectangular baking dish but now that I know how yummy and easy it is I think it is time to treat myself to a pretty round pie dish like the one in your photo. That way I can make the single serve recipe all the time at home… and I have a reason to go homeware shopping!

    Liked by 1 person

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