Quick Tomato Tarts
Preparation: 5 minutes
Cooking: 10 – 15 minutes
2 sheets ready-rolled puff pastry
4 very ripe tomatoes, sliced (or the equivalent amount of baby romas, grape or cherry tomatoes)
200g good-quality fetta cheese, crumbled
1 cup seeded kalamata olives, halved
Sea salt and freshly ground pepper
1/2 cup chopped fresh herbs (parsley, basil, thyme, oregano)
Trim a 2cm strip from all sides of each pastry sheet. Place each sheet on a lightly oiled baking tray. Brush edges of sheets with water. Arrange strips around each sheet to make a thicker edge. Brush edges with milk. Arrange tomatoes in centre, not overlapping the edges. Season with sea salt. Cook 10 – 15 minutes in a 220ºC oven, until pastry is golden. Season tomatoes with pepper and top with fetta, olives and herbs. Cut the tarts into quarters. Serve immediately with a big green salad.
* Goat’s cheese or soft herbed cheeses are also delicious substituted for the fetta.