Tomato Medley Tart.    

Have excess tomatoes at your place?


Well this recipe is quick and makes a great starter, snack or light lunch served with a garden salad and garlic bread. 


Use whatever tomatoes you have.  It’s fresh, easy and tasty.              


1 sheet of Puff Pastry
200 grams of Tomatoes
1 Red Onion
2 cloves of Garlic
1 tbls Olive Oil
1 tsps Balsamic Vinegar
1 tbls of chopped Oregano
A little milk to glaze the pastry
50 grms of Danish Feta
6-8 Basil leaves              


Set oven to 180°C and place an oven tray into the oven to heat.  Place the frozen sheet of pastry on grease proof paper. 
When defrosted, fork the centre area of the pastry a couple of times. Peel and dice the red onion and garlic and sauté in
the olive oil till soft.  Wash and cut your selection of tomatoes into quarters and add to onion mix.  Turn the heat down and
add chopped Oregano, Balsamic Vinegar and S & P to taste.  Gently combine (try not to stir too often) and once tomatoes
have softened carefully spoon mixture (without too much liquid) into the centre of the pastry.  Turn the edges of the pastry
in by rolling them towards the mixture with your fingers.  Glaze the pastry edge with a little milk and then transfer the grease proof paper onto the heated oven tray and place on the middle rack in the oven.  Cook until pastry is golden brown.  Remove from oven and transfer to your serving plate.  Crumb the feta over the top and garnish with the basil leaves.

It’s really that easy and so tasty.   Enjoy!!

Freshly picked tomatoes


Tomato Tart