Roasted Tomato Tart with Feta, Olives and Pesto

Roasted Tomato Tart with Feta, Olives and Pesto

Published on By |
0 Comments
    • Cook Time
    • Minutes

This light tasty tart is the definition of summer. Sophisticated but simple, its perfect for entertaining or a light summer lunch. Try to get hold of the tastiest tomatoes you can!

 

Pre heat the oven to 200f

 

You will need a flat baking sheet lined with baking parchment.

Ingredients

  • 320g pack of ready rolled puff pastry
  • 150g ricotta cheese
  • 1 glove garlic, crushed with salt
  • 1 lb ripe tomatoes
  • 1 tbsp fresh thyme, rubbed
  • 2 tbsp pesto
  • 1 tbsp black oilves chopped
  • 1 tbsp capers
  • 50g cubed feta cheese
  • drizzle of olive oil

Instructions

  1. Place the pastry on the baking sheet. Using a sharp knife cut 2cm in from each edge. Take these strips and place around the sides to create a raised edge. Prick all over with a fork
  2. Mix the garlic and ricotta, salt and pepper and spread over the pastry, inside the raised edges
  3. Thinly slice the tomatoes and press between kitchen roll to soak up excess juice.
  4. Overlap the tomatoes slices on top of the cheese and add the remaining ingredients dotted around the tomatoes. Finish with a drizzle of olive oil
  5. Place at the top of the oven for about 45 minutes or until the pastry is golden and tomatoes soft, cooked and tinged at the edges. Serve with a simple salad for a perfect lunch
No comments yet.

Leave a Reply

About Chef