the courgette, lemon and feta tart with roasted cherry tomatoes that i made was initially shared with a couple of girlfriends over lunch, we was easily demolished it between the three of us which left me wondering what to cook for supper, with david, that evening.
my lunch was my inspiration and i decided to make another tart. this meant i could finish the pastry and another jar containing the dregs of some sort of pesto - our fridge accumulates far too many jars of half-used goodies that are (temporarily) abandoned as new delights are found.
this time tomatoes were the star. i’ve made quite a few tomato tarts and have always been slightly disappointed. they are often a combination of tomatoes and soft goats cheese which can be a bit dull. this tart’s flavours packed a real punch and i’m looking forward to eating the leftovers…
tomato and two cheese tart (serves 3-4)
250g puff pastry (take out the fridge as you start preparing stuff so it can warm slightly)
1 tablespoon smoked paprika and mint pesto (you could use any pesto)
75g gruyere, grated
4-6 ripe vine tomatoes, sliced into 5mm rounds
100g feta, crumbled
50g black olives
1 tablespoon fresh basil
heat the oven to 220c.
rollout your pastry to fit a baking tray then score a “frame” around the edge so a crust can rise and form a border to the tart.
spread the pesto over the pastry within the central square. sprinkle over the grated gruyere then top this with the sliced tomatoes, overlapping them slightly so that if they shrink during cooking the tart will still be covered. sprinkle the top with feta and olives, then drizzle with a little olive oil.
bake for 30 minutes, until the pastry is golden. leave to cool for 5 minutes (or longer). top with the basil before serving with a green salad.