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Tomato and Feta Tart


Lite vegetarian Tart

Serves 4 to 6

Ingredients

  • 1 Block Puff Pastry
  • 2 Tablespoons Tomato paste
  • 1 Tablespoon basil pesto
  • 1 tablespoon water
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon salt
  • Black Pepper
  • 250g cherry tomatoes, sliced in half
  • 1 Small purple onion, sliced thin
  • 1/2 medium yellow or red capscium, sliced really thin
  • 1 Small zucchini, sliced very thin
  • 1-2 cloves garlic minced, (optional)
  • 8 Basil leaves, roughly shredded
  • 2 Tablespoons olive oil
  • 100g feta, crumbled
  • Salt and pepper to taste

Method

  1. Preheat oven to 200c
  2. Roll the pastry out until it makes a rectangle about 20 x 30cm and 5-7 mm thick, transfer this to an oiled or non-stick tray. Without cutting right through, run a knife around the sheet about 2 cm inside the edge, marking a smaller rectangle.
  3. Mix together the tomato paste, pesto, water, marjoram, salt and black pepper. Spread this paste evenly over the surface of the smaller rectangle. Combine tomatoes, onion, zucchini, garlic and basil leaves in a plastic bag or bowl. Add the olive oil and and stir gently until evenly combined and coated with oil.
  4. Spread the vegetables over the paste covered base then sprinkle evenly with feta. Season with salt and pepper to taste, then bake at 200c for 20-25 minutes, or until crust is golden and vegetables begin to brown at the edges.
No Rating

Notes & Tips

To cut zuccini fine use a potato peeler

Recipe Rating

4
Preparation Time: 30M
Cooking Time: 25M

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