Inspired by the viral Tik Tok trend, this tomato tart will make a perfect light meal between the Christmas feasting or a summery addition to the lunch spread. The beautiful gold and red of the tomatoes with pops of green dill and capers quite literally are Christmas on pastry. You can use your favourite Nutra Organics Broth to pimp the creamy filling or our Vegetable Broth Low Fodmap to cater for your vegetarian guests over the silly season.
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
Method
Preheat the oven to 350°F. 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 1-2 inches 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.
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.
Tik Tok Tomato Tart
With Vegetable Broth Garden Veggie
Not too tricky
8
20 mins
Inspired by the viral Tik Tok trend, this tomato tart will make a perfect light meal between the Christmas feasting or a summery addition to the lunch spread. The beautiful gold and red of the tomatoes with pops of green dill and capers quite literally are Christmas on pastry. You can use your favourite Nutra Organics Broth to pimp the creamy filling or our Vegetable Broth Low Fodmap to cater for your vegetarian guests over the silly season.
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
Method
Preheat the oven to 350°F. 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 1-2 inches 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.
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.
