TOMATO, BASIL AND FETA TART

TOMATO, BASIL AND FETA TART

Many years ago I made something similar to this and after being sprayed with Glyphosate by a careless gardener I became so sensitive to tomatoes that even touching them would make me pass out.  Those were scary times and though I still bear the physical scars of what that poison had done to me, I can truely say I am loving this fruit so much (but in moderation) that this year (2021) I have planted 15 varieties of tomato seeds to go into my vegetable garden. 

Last night I decided to re make this beautiful and light tomato, basil and feta tart and well even though it’s not summer yet, it is early spring and pouring rain right now, I just felt I needed to share this beautiful recipe with you. It’s like a tart and salad in one. Fresh with a hint of pepper from rocket, sweet with tomatoes and basil, enticing with a teasing drizzle of truffle infused olive oil,  creamy with the cheese filling and crisp with the tart pastry…… a meal in one slice.

Eat it alone for a light meal or add some cold meats or roasted vegetables for a more substantial meal. A glass of wine or some crushed berries thrown into some soda or sparkling mineral water, sitting on a blanket in a park or maybe in your front yard, balcony or back yard, on a pier or by the beach, this is the perfect dish. 

Make it the night before and put the toppings on when you’re ready to eat.  Maybe covid has us locked away in our homes but nothing or nobody can stop us dreaming and having a good time, even if it is at home! I’m typing this, just having listened to ABBA’s new songs and eating a slice  of this tart dreaming of warm weather and summer days catching up with family and friends.  So have a beautiful weekend , keep safe and well and Bon apetit!

 

TOMATO, BASIL AND FETA TART

INGREDIENTS – BASE

1 cup Almond Flour
1 cup Tapioca flour/starch
¼ teaspoon Xanthum Gum
Pinch Sea Salt
¼ cup Coconut Oil, firm
¼ cup  parmesan style Dairy free Cheese 
1-2 Eggs 

INGREDIENTS – FILLING 

2 Blocks (400 grams) Bio cheese Dairy free Feta ( My Co)
6 Eggs
1 tablespoon dried Chives
1 teaspoon Sea Salt
1 teaspoon Black Pepper
½ cup Plain Natural Coconut Yogurt

INGREDIENTS – TOPPING

600 grams Cherry Tomatoes (I like to use a variety of different coloured and sized small tomatoes)
1 – 2 handfuls Baby Rocket Leaves
2 – 3 Sprigs fresh Basil Leaves
100-200 grams Bio cheese Dairy free Feta
drizzle of Truffle infused Olive Oil ( I used forest garden black truffle oil available online through grecianpurveyor.com )

METHOD – BASE

Preheat oven to 200°C

Grease a 30 cm x 20 cm rectangle loose base tart tin.

Into food processor add almond flour, tapioca, salt, xanthum gum and coconut oil then process until it looks a little crumbly. Add the cheese and blitz for about 5 seconds, then add 1 egg and process for a few seconds. Turn off the food processor, remove the lid and see whether it forms into a dough when squeezed in your hand. if it doesn’t add the second egg and process for a few seconds more.

Remove mixture from food processor bowl and form into a ball. Put onto a sheet of lightly floured baking paper (using tapioca). Flatten with hands into a rectangle shape . Sprinkle with a little tapioca flour and roll until about 2-3 mm thick.  Gently lift the baking paper and put into the greased tart case pressing into all edges. Trim top of pastry to height of tart pan. 

Put in oven and bake for 6 minutes.  Remove from oven and allow to cool while preparing the filling.

METHOD – FILLING

Reduce oven temperature to 190°C (170°C Fan Forced)

Into food processor or blender add feta cheese, eggs, chives, salt, pepper and yogurt and process until smooth and lump free. Pour mixture slowly into tart shell and then smooth the top.

Put the tart onto a tray then into the oven and bake for 40-45 minutes or until it feels set when touched in centre. (It may rise in places and look uneven but that will settle once it cools ) .

Cool to room temperature  then cover with baking paper and then plastic film or foil and put into the  refrigerator overnight.

NEXT DAY

Remove from refrigerator and take out of tin placing on platter or board.  Now decorate so by the time you have applied the toppings it will be ready to eat. I prefer to chill the tart but you can try eating it once cooled, I haven’t yet!

METHOD – TOPPING

Arrange rocket first then tomatoes on top. Cut some in halves and leave some whole. Tuck basil leaves into gaps or under some of the tomatoes and then crumble the cheese over the top. Drizzle with oil, cut into slices and serve.

SERVES – 1 x 30×20 cm tart  (4 – 8 slices)

 

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