Quick Tomato Tarts

 

Preparation: 5 minutes

Cooking: 10 – 15 minutes

Serves: 4

 tomatoes

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.