This tasty light Summer tart is a mixture of inspiration from a recipe in the Leon Family & Friends cook book and my Mummy friend Annabel – I popped into hers after a baby group one week and she had whizzed something like this up for her family earlier that morning. I totally stole her idea, with a bit of amendment from me, simply because I was just using up ingredients already in my fridge!
Both Annabel and the cook book used a softer goats cheese here rather than Feta, and you could totally swap the basil for thyme or other herbs. I also think you could swap the tomatoes for figs and add a drizzle of honey at the end for something a bit sweeter!
500g ready to roll pastry
4 x plum tomatoes (or you could use cherry tomatoes, just make sure whatever you use are nice and ripe)
1 x bunch of basil roughly chopped (or swap for thyme, keep a couple of sprigs for the end)
1 x clove of garlic finely chopped
100g of Feta cut into chunks, or crumbled (feel free to add more/less or swap for any goats cheese of your choice)
A big glug of olive oil
Salt + pepper to taste
Pesto to finish
Preheat the oven to around 200C.
Roll out your pastry and place on a baking tray with grease proof paper underneath. Make sure to fold over the edges and press down with a fork (or score with a knife).
Take a bowl and mix your tomatoes (chop ’em, slice them… up to you!), chopped basil, olive oil and garlic together. Spread this mix evenly over the pastry base, avoiding the edges.
Scatter or crumble the feta cheese or goats cheese over the top, sprinkle with salt + pepper and put the whole thing in the oven for about 20 mins until the pastry is a lovely golden colour.
Serve immediately with salad and a drizzle of pesto with a few fresh basil leaves (I added a touch of olive oil to my jar of pesto to make it go further).
This is a really great recipe for a quick and easy Summer lunch or supper, great for kids to help with, and Flora seemed to enjoy hers too!