With just 6 ingredients, this tasty tart can be brought to the table in under 30 minutes for a light lunch or supper option.
Main INGREDIENTS
- Fruit
- Cheese
Ingredients
Method
Ingredients
- 250g all-butter puff pastry rolled into a very thin 28cm square
- 250g mixed heirloom baby tomatoes, halved
- 100g feta cheese, whipped
- Zest 1 lemon
- Small bunch chives chopped
- Milk to glaze
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Method
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1Preheat the oven 210°C / 190°C fan/ gas mark 7
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2Line a Le Creuset Toughened Non-Stick 26cm Square Roaster with a 28cm square of pastry. The pastry will be slightly big to ensure that the edges are folded over.
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3Combine the lemon zest and the whipped feta. Spread the whipped feta over the base and scatter the tomatoes over the cheese layer. Next, brush the edges of the pastry with milk. Fold over the edges of the pastry and brush again with milk.
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4Place the tart in the hot oven and bake for 20–30 minutes until the pastry is golden brown. Remove and allow the tart to stand for a few minutes before lifting it from the roaster. Garnish with chives.
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5Once cooled, remove the tart from the roaster and place it on a board to serve. Drizzle with olive oil and top with sea salt and ground black pepper.
