This crisp tart is full of Greek feta, black olives and onion and makes a fantastic dish to bring along to a picnic lunch.
Roll out puff pastry into a 8” by 4” rectangle. Crimp around the edges and dot the centre with a fork. Egg wash and bake for 12 – 15 minutes at 180 degrees Celsius until lightly brown.
In a bowl, crumble the feta cheese, add chopped red onion, lemon zest, lemon juice, olives and seasoning. Then add splash of olive oil and ripped basil leaves, toss well and arrange in centre of tart. Bake for 2 – 4 minutes at 180c until cheese softens.
Arrange sliced tomatoes in circle on middle of plate, season with sea salt and black pepper. Pick romaine salad leaves and put in a bowl with olive oil and balsamic vinegar, toss leaves and sautée in hot frying pan for 1 minute.
Remove from pan and put back in the bowl. Arrange over tomatoes and spoon around dressing. Serve alongside the tart.
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