Thyme Roasted Roma Tomatoes, Olives and Persian Feta Tart

Thyme Roasted Roma Tomatoes, Olives and Persian Feta Tart

Thyme Roasted Roma tomatoes, Olives & Persian feta tart

 

Serves 6

 

Ingredients

 

1-2 sheets of savoury short crust pastry (store bought)

6 Roma tomatoes & 8 cherry tomatoes cut in half

A few sprigs of thyme

Olive oil for drizzling

6 eggs

1 ½ cups of cream

Salt & Pepper

2 tablespoons of grated parmesan

½ cup of pitted Kalamata olives

100grams of Persian feta

 

Preheat oven to 180 degrees

 

Defrost and roll out between two sheets of baking paper. Roll and cut to fit your tart dish/tin

 

Blind bake with baking beads for ten minutes and then without till just golden brown. Remove from oven and allow to cool before adding mixture

 

Mix eggs and cream together and season with salt and pepper. Set aside

 

Once the pastry is cooled, layer the tomatoes evenly on the base, followed by olives and crumble the Persian feta. Pour cream and egg mixture over and sprinkle with parmesan. Place in the oven for 25- 30 minutes or until golden brown

 

Serve with a peppery rocket salad and a glass of Davally Estate Rosè.