Tomato, Olive & Feta Tart
- 375g pack Carême all butter puff pastry, thawed
- 1 egg, lightly whisked
- 2 tablespoons black olive pate
- 1 tablespoon capers, drained and chopped
- 4 anchovies, chopped finely
- 1 small clove garlic, peeled and finely chopped
- 1 tablespoon finely chopped parsley
- ½ teaspoon chopped lemon thyme leaves
- 500g mixed heirloom cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- freshly ground black pepper
- 75g goats feta, crumbled
- basil leaves, to serve
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Step 1 - click here to display
Preheat oven to 220°C (200°C fan-forced). Lightly grease a large baking tray and line a baking paper.
On a lightly floured work surface roll pastry to a thickness of approximately 3mm. Cut out a 30cm round. Place pastry round on prepared baking tray. Using a sharp knife gently score a boarder 2cm from the edge, being careful not to cut through the pastry. Using a pastry brush carefully brush the border with egg wash. Using a fork dock (prick) the centre of the pastry all over, then cover with plastic wrap and refrigerate until required.
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In a small mixing bowl add the olive pate, capers, anchovies, garlic, parsley and thyme together, mixing until well combined. Cover and set aside until required.
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In a medium mixing bowl add tomatoes, olive oil and season generously with black pepper, stirring to combine. Add the feta and gently toss to combine
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Place chilled pastry round in pre-heated oven for 15 minutes, until pastry has puffed and is lightly golden. Remove from oven and reduce temperature to 200°C (180°C fan-forced).
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Gently push the centre down, being careful not to damage the border. Spread the olive mixture evenly over the centre.
Pile tomato mixture into the centre of the galette and evenly spread over the olive mixture. Place the galette back in oven for 20 minutes, until tomatoes are lightly cooked.
To serve, sprinkle basil leaves over the top