Roasted tomato and feta cheese tart
Serves 8-10 portions ideal for lunches!
300g cherry tomatoes – cut in half
Drizzle olive oil
Feta cheese 100g
284ml pot double cream
Handful basil leaves, shredded, plus a few small ones left whole for scattering.
For the Pastry
280g plain flour , plus extra for dusting
140g cold butter , cut into pieces
Depending on how busy your lifestyle is you can approach this quiche making in two ways:
Option one – Make time for yourself on Sunday to create the quiche in one go then enjoy it when you like!
Option Two – You can start this on the Saturday evening, complete it on the Sunday and then enjoy it for the whole working week.
To start make your pastry: Tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined.
(Option one) Roll into a ball and use straight away or (Option two) chill for up to 2 days.
The pastry can also be frozen for up to a month.
When you are ready to start the quiche creation, roll out the pastry on a lightly floured surface to a circle, about 5cm larger than a 25cm tin. Carefully lift your pastry it up, then drape over the tart case so there is an overhang of pastry on the sides, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
Heat oven to 200C/fan 180C/gas 6.
In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans or rice. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season.
When you remove the tart case from the oven, take out the tomatoes, too. This will have given your tomatoes approximately 30mins in the oven
When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese.
Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.