My heirloom tomato tart is perfect for the hot weather we’re currently having! It’s light, refreshing and SO tasty. I’ve paired it with a whipped feta filling and it’s honestly 10/10.
In making the heirloom tomato tart, there’s a little secret I’d like to share: Now I’ll be honest, I did cheat on the puff pastry but I have zero regrets. Unfortunately I just don’t have the time to make a laminated dough with endless layers of butter, and in this heat? It’s just asking for trouble if you ask me. Luckily Jus’Rol took care of all the hard work for me! I’m actually thinking of doing a goats cheese and caramelised onion version next because this tart was so quick to make, let me know if there are any other flavour combos you’d like to see.
That’s all from me, I hope you enjoy the recipe!
Heirloom Tomato Summer Tart
Ingredients
- 320 g puff pastry
- 1 egg
- splash of milk
- 200 g feta cheese
- 3 tbsp yoghurt
- dill
- 1 clove garlic
- 2 heirloom or beef tomatoes sliced
- handful yellow cherry tomatoes sliced
- flakey salt to taste
- black pepper freshly cracked
- drizzle chilli oil optional
- drizzle balsamic glaze optional
Instructions
- Preheat your oven to 180°
- Place your ready rolled puff pastry sheet on an oven tray lined with parchment paper.
- Using a sharp knife, score a 2cm border around the edges of your pastry.
- Prick the entire centre of your pastry with a fork.
- Whisk together your egg and milk, then brush the entire surface of your puff pastry with this mixture.
- Place your puff pastry in the oven to cook for 15 minutes or until golden brown.
- Whilst your pastry is baking, in a blender combine the feta, yoghurt, garlic and dill. Whip for 3-4 minutes until light and fluffy.
- Once baked, press down the centre of the puff pastry lightly using a spoon. Spread over your whipped feta, sparing the borders.
- Layer on your sliced tomatoes, season with flakey salt, freshly cracked black pepper and optionally a drizzle of chilli oil and balsamic glaze.
