As an appetiser or a light meal, this tomato tart is a celebration of produce and will only get better as tomato season hits its peak. Prepare the tomato tart ahead of time and pop into the oven as guests settle in.
Tomato tart with whipped feta
This tomato tart recipe crowned with whipped feta is summer on a plate.
- 15 mins preparation
- 40 mins cooking (plus resting)
- Serves 6
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Ingredients
- 30 gm unsalted butter
- 1½ tbsp caster sugar
- 60 ml (¼ cup) balsamic vinegar
- 2 garlic cloves, thinly sliced
- 12 thyme sprigs, plus extra to serve
- 800 gm mixed baby heirloom cherry tomatoes
- 375 gm sheet all-butter puff pastry, thawed (we use Carême)
- Micro marigold, to serve
Whipped feta
- 80 gm feta
- 140 gm ricotta
- 2 tbsp milk
- 1 garlic clove, crushed
- ¼ tsp ground nutmeg
- 1 tsp lemon zest
Method
- 1For whipped feta, place ingredients in a small food processor and process until smooth and whipped. Season to taste and refrigerate until ready to serve.
- 2Preheat oven to 220°C fan-forced. Melt butter in a 22cm-diameter ovenproof frying pan over high heat; stir in sugar and vinegar. Cook, swirling in pan, until a dark caramel forms (3-5 minutes).
- 3Remove pan from heat and scatter over garlic and thyme. Arrange tomatoes in one layer so they fit snugly into pan.
- 4Roll out pastry to approx. 2cm larger than pan. Drape pastry over tomatoes, tucking in edges to secure. Using a small knife, pierce pastry repeatedly to allow steam to escape. Bake until pastry is golden and puffed (25-30 minutes). Remove from oven and rest for 5 minutes. Holding pastry with one hand, gently pour out excess liquid into a jug and discard. Carefully invert tart onto a serving platter.
- 5Serve warm tart topped with whipped feta, extra thyme, and scattered with micro marigold.
