Roasted Tomota Tart with Feta Cheese
Roasted tomato tart with feta cheese and basil pesto, topped with dressed baby spinach
Ingredients
- 200g puff pastry
- 1 punnet baby rosa tomatoes
- 2 tablespoons basil pesto
- 100g Danish feta cheese
- 1 egg, beaten
For garnish
- 1 packet baby spinach
- balsamic vinegar
- olive oil
- salt, cracked black pepper,
Method
- Preheat the oven to 220’C.
- Dust some flour onto your surface and cut the puff pastry into round shapes using a large 9cm cookie cutter.
- Spread some basil pesto in the centre of the pastry and add some crumbled feta cheese on top of this.
- Slice some baby rosa tomatoes in half and put about 5 pieces onto the feta.
- Brush the outside of the pastry with a beaten egg and place into the hot oven for about 20 minutes or until flaky and golden brown.
- Once cooled garnish it with dressed baby spinach leaves and drizzled with reduced balsamic swirls.