2 sheets of frozen puff pastry thawed and kept cool in the fridge
1 egg whisked to egg wash
1/2 cup feta
1/2 cup greek yoghurt
1 clove of garlic
2 dill fronds
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
2-3 large heirloom tomatoes
1 teaspoon salt
½ cup of capers
1 dill frond
1 tablespoon Vegetable Broth Low Fodmap (or your Nutra Organics broth of choice)
- Preheat the oven to 200°C. Line your baking tray with backing paper and brush lightly with a drizzle of olive oil.
- Place the chilled puff pastry onto the baking paper and make sure to work quickly so the pastry stays cold. Score the border of the pastry with a knife around 3 cm from the edge and poke the inside of the scored area with a fork.
- Lightly egg wash the full sheet of pastry and bake until the pastry turns a pale brown on the edges, 10 to 12 minutes.
- Set the pastry aside to cool while you make the whipped feta filling.
- Place the feta, garlic, pepper, olive oil, vegetable broth and yoghurt into your blender and mix until fluffy, or about 1 minute. Spread this mixture evenly on the cooled tart crust.
- Arrange the tomatoes on top of the cheese mixture, arranging them in a single layer. The pastry will deflate somewhat. Lightly drizzle over some olive oil and sprinkle dill and capers around. Season with salt and pepper to taste.
- Cut into pieces and serve immediately. This tart is best eaten the same day it is made.
Servings: 2 tarts ( 8 serves)
Ready in: 20 mins
Notes: The cheese spread can be made up to 3 days in advance and refrigerated in a covered container. If heirloom tomatoes are not available or in season around you any other tomatoes could be substituted. This recipe makes two tarts.