Quick supper – feta, basil and tomato tart

Tart

Do not fear, I am not advocating teeny tiny meals. This is just half a portion as a whole one wouldn’t fit on the plate.

This recipe (more like assembly instructions really) isn’t going to win any prizes for originality, but it was quick, tasty and – always immensely gratifying – used up the half pack of puff pastry that was just about to go out of date.

For two good-sized adult portions you’ll need the following:

  • 250g puff pastry
  • c. 4 tsp pesto
  • c. 12 cherry tomatoes, halved
  • 4 sundried tomatoes, cut into small strips
  • c. 75g feta
  • small handful of fresh basil leaves
  • olive oil

Then:

  • preheat the oven to 180 degrees fan
  • lightly flour the work surface and roll out the pastry to quite thin (to use the technical term), then cut in half lengthwise
  • score round the outside of each pastry rectangle, about a centimetre from the edge, making sure not to go all the way through it
  • spread the pesto over the pastry, up to the scored line
  • spread out the halved cherry tomatoes and sundried tomatoes inside the scored line, then crumble over the feta
  • finish with some basil leaves and a drizzle of olive oil
  • bake for c. 15 minutes

We had ours with green beans and rocket with vinaigrette, and pretty good it was too.

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