Tender tomato tart
Photo by Annabel Langbein Media
Keeping sheets of flaky pastry in the freezer means this tart can easily be made for a simple weekend lunch or light dinner with a salad. You can swap the tomato relish for 2 Tbsp Dijon mustard to spread over the pastry - this gives the tart a classic French twist.
- Preheat oven to 220C and place pastry on a baking tray lined with baking paper. Fold in 1cm edges all the way around pastry.
- Spread centre with relish and sprinkle with feta. Top with tomato slices, slightly overlapping. Drizzle with olive oil and sprinkle with oregano, salt and pepper.
- Bake until edges are puffed (about 10 minutes), then reduce heat to 180C until pastry is golden and crunchy and tomato juices have evaporated (25 minutes). Serve immediately.
More tomato recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com