Tomato and Feta Tart

Pre-heat the oven to 200C/gas mark 6. Cut the pastry into a circle about 25-30cms diameter or into a rectangular shape and place on a baking tray. Score a line with the tip of a knife about 1cm from the edge all the way around and prick the inner pastry all over with a fork.

Cut a piece of cardboard the same size as the interior pastry, wrap it in foil and place it on the pastry, leaving the pastry’s edge exposed. Brush the edge with the egg; bake for 12-15 minutes until the edge is golden.

Remove the cardboard. Mix the tomato paste, Dijon mustard and grated garlic together and brush over the base of the tart. Lay a layer of basil leaves on top. Arrange the tomatoes and peppers in lines with a line of crumbled feta in-between.

Season lightly and drizzle with the olive oil. Bake the tart for 20 -25 minutes.

Serves 6

Ingredients

  • 300g puff pastry, rolled to about 1/3cm
  • A little beaten egg
  • 1 tablespoon tomato paste
  • 1 dessertspoon Dijon
  • 1 clove garlic, grated finely
  • A large handful basil leaves 6 medium ripe plum tomatoes quartered- slow roasted with herbs, Olive oil, salt, pepper, sugar 3 medium thick red peppers, quartered and roasted 200g feta cheese

To finish

  • 2-3tbsp extra virgin olive oil
  • A few sprigs of bush basil or ordinary basil