Tomato tart with whipped feta

This tomato tart recipe crowned with whipped feta is summer on a plate.

Serves 6

Prep

15M

Cook

40M

Total

55M

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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.

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

1.For whipped feta, place ingredients in a small food processor and process until smooth and whipped. Season to taste and refrigerate until ready to serve.

2.Preheat 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).

3.Remove pan from heat and scatter over garlic and thyme. Arrange tomatoes in one layer so they fit snugly into pan.

4.Roll 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.

5.Serve warm tart topped with whipped feta, extra thyme, and scattered with micro marigold.

Recipe by Tamika O'Neill

Styling by Vivien Walsh

Ingredients

Method

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