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Author Notes: This tart came together one night when I was visiting a friend in London. It was freezing cold, despite being the start of Summer. I found all of these ingredients in my friend's fridge and whipped up this tart and another to munch on while we hid under heavy blankets and watched cheesy movies.
I've not added any salt, as olives and feta are both salty, but feel free to add a little if you think it needs it. —Georgia Leaker
pints cherry tomatoes or small heirloom tomatoes, sliced in half
cup Balsamic vinegar
sheet of puff pastry
cups olives, any kind, pitted and sliced in half
packet crumbly feta cheese
handful lightly toasted pumpkin seeds or similar
egg, whisked lightly
handful fresh basil leaves, torn
- Preheat the oven to 180 degrees celcius
- In a bowl, pour the balsamic vinegar over the cherry tomatoes and leave to sit for 15-20 minutes
- Meanwhile, press your puff pastry into a medium-size baking dish or tart shell. Use any excess to create crimped edges
- Drain the cherry tomatoes from the balsamic, but reserve the liquid to create a glaze
- Add the tomatoes and olives to the pie dish and crumble the feta over the top. Finish with the pumpkin seeds for a little crunch!
- Brush the pastry edges with the egg. Bake in the oven for 15-20 minutes or until the feta begins to brown just slightly and the pastry is cooked.
- Pour the reserved balsamic/tomato liquid into a small frying pan and reduce it over a low heat until it makes a glaze
- Remove the tart from the oven and scatter with the basil leaves. Drizzle the balsamic/tomato glaze over the top and serve immediately
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper