My all time favorite - Puff pastry.
This is such a delicious and easy tart to make. You can choose your own toppings, but these sweet tomatoes with the salty feta cheese and crispy pastry is a winner in my books.
The cashew nut pesto is creamy and adds a lovely touch to the tart.
This can be served with a starter or add a green salad and serve it for lunch.
15ml Olive oil
1 ½ cups Cherry tomatoes cut in halves
15ml Brown sugar
15ml Balsamic vinegar
5ml Dried thyme or a sprig of fresh thyme
Salt and pepper for seasoning
100g Feta cheese
30ml Cashew nut pesto for the garnish mixed in 30ml olive oil to create a sauce.
1 Packet Puff pastry, completely defrosted
Flour for dusting
For the cashew nut pesto:
240g Raw unsalted cashew nuts, soaked for 4 hours
50g Fresh basil
60ml Extra virgin olive oil
100g Parmesan cheese
TT Salt and pepper
- Preheat the oven to 190°C
- Slice the tomatoes in half then mix them in the bowl with the olive oil, balsamic vinegar, brown sugar, salt and pepper. Transfer to a pan and cook for 5 minutes on high heat until the skins blister and brown. Set aside for use later.
- Prepare the puff pastry by laying it onto a floured surface. Roll the pastry, but keep the shape intact. Take care not to roll the pastry too thin otherwise the tart will be dry. Transfer to a baking sheet that has been sprayed with baking spray to avoid the tart from sticking. Fold The edges of the tart and press with a fork then brush with milk for browning.
- Crumble the feta cheese onto the puff pastry, using a slotted spoon, lift the tomatoes and scatter them onto the tart.
- Bake for 20 – 25 minutes. Check the tart and bake for longer if needed.
- In the meantime, make the cashew nut pesto by adding the soaked cashew nuts, basil, olive oil, salt and pepper to a food processor. Blend until smooth. Add more olive oil if needed.
- Remove tart and drizzle with the pesto sauce.