Food

Feta and tomato tart

Feb 04 10:51am

Prep Time	Cook Time
5 minutes	40 minutes

Ingredients

Olive oil, for greasing
2 sheets puff pastry, thawed
200g feta
1/2 cup dried tomatoes, chopped
8 eggs
400ml thickened cream
1/4 bunch dill, finely chopped
Pinch nutmeg
Salt and pepper, to taste
1 Roma tomato, cut into 8 slices

A good wedge of this tart and a side of salad makes a yummy meal. Any feta will work well, but sheep's feta is the richest and best to use.

Here's how:

1 Preheat oven to 180°C. Brush a 22cm tart or flan tin with olive oil. Line the tin with the 2 sheets of thawed puff pastry and trim the edges. Line the pastry with oiled aluminium foil, then put 1 cup raw rice on the foil. Bake for 12 minutes.

2 Remove the rice and foil, then crumble the feta into the pastry shell, top with the chopped dried tomato. Whisk the eggs, cream, dill and nutmeg together and season with salt and pepper. Pour the custard over the feta and dried tomato. Reduce the oven temperature to 160°C.

3 Arrange tomato slices on top, around the edge of the pastry. Bake for 25-30 minutes or until just set. Allow to cool slightly before serving.

13 Comments Report Abuse

1. mel34au - Feb 05 09:32am

2 words yum and yummmmmmmmmy

2. mewalobootso - Feb 06 04:54am

ok, i gotta ask, what does one do with the rice after bakling it?

3. bek_white - Feb 06 08:32am

and why do you pour custard over the feta?

4. helpfulbee - Feb 06 04:13pm

Throw the rice out! Better than that invest in some baking beads for a few dollars and re-use them over and over. "Custard" is a short-cut cook's term for a mix of cream or milk and eggs. In this case it is not the type of custard you eat with pudding.

5. kuzco_rox - Feb 07 02:11am

thanx helpfulbee - was thinking of mixing raw hard baked rice into mixture - thank goodness I read your comments!! Ha Ha kids would've broken their teeth.

6. ciorstaidh_l - Feb 10 09:32am

I would love to have a substitute for all those eggs...I am allergic to them, in very small quantities it's ok, like 1 in that recipe, but 8! What other alternatives are there to making this recipe set nicely?

7. mightypanther - Feb 10 10:01am

Hi,

This is probably considered a dumb question, but I am not much of a cook, and I don't understand why the rice in the foil is used. What exactly does that do for the pastry?

8. wfm000 - Feb 10 11:33am

I think it's there to "blind" cook the pastry b4 u add all the "wet" ingredients so it doesn't go all soggy. The rice & foil allow it to cook without over browning it, cos it get's cooked again once the other stuff is added. That's my theory anyway.

9. allhypedout - Feb 10 12:11pm

As puff pastry is being used, the pastry will "puff" if you don't weigh it down with something like uncooked rice, baking beads or what my mum uses - chickpeas. If you do a fair bit of baking, you can have a jar for the rice or chickpeas and reuse it rather than throw away.

10. mightypanther - Feb 10 12:52pm

Thanks for that ladies,

I appreciate the info, and they both make sense to me.

I'm going to have a go at it, cause it sounds yummy