Cherry Tomato & Pesto Feta Tart
Servings: 4
Ingredients
Short Cut Pastry (homemade or good quality store bought)
200g Feta
2 tbsp Milk (of choice)
½ cup Pesto (homemade see recipe below or good quality store bought)
2 cups Cherry Tomatoes, some left whole some halved
1 tbsp Chives, finely chopped
Extra Virgin Olive Oil, lightly drizzled
Salt & Pepper, sprinkled
Fresh Basil Leaves
*Increase quantities as needed depending on the size
of pie dish.
Homemade Pesto (blitz in a blender until combined)
½ cup Fresh Basil
2 tbsp Nutritional Yeast/Parmesan Cheese
½ cup Toasted Cashews/Pine Nuts/Sunflower Seeds
½ cup Extra Virgin Olive Oil
1 Garlic Clove
Salt & Pepper, to taste
Method
1. Preheat oven to 180 degrees.
2. Place pastry in pie dish (weighted down with marbles or I used rice) and bake for 10 minutes or until lightly browned.
3. Meanwhile, blitz feta and milk in a blender until smooth and whipped.
4. Spread whipped feta on top of the lightly browned pastry and stir through pesto.
5. Top with tomatoes and sprinkle with chives. Very very lightly drizzle with olive oil and season with salt and pepper.
6. Bake for a further 10-15 minutes or until tomatoes have softened.
7. Serve topped with fresh basil leaves.