Sundried Tomato and Feta Tart

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Easy
tray
4 servings
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20 minutes bake time

Try this tasty sundried tomato & feta tart recipe for a delicious lunch or dinner. Made with Jus-Rol puff pastry, served with a sprinkling of basil leaves.


Ingredients

  • Small check mark in a circle icon 1 x 320 g pack Jus-Rol™ Ready rolled puff pastry
  • Small check mark in a circle icon 150 ml good quality tomato pasta sauce
  • Small check mark in a circle icon 150 g sundried tomatoes
  • Small check mark in a circle icon 100 g Cherry tomatoes, halved
  • Small check mark in a circle icon 200 g feta cheese, broken into chunks
  • Small check mark in a circle icon 50 g black olives
  • Small check mark in a circle icon A small bunch fresh basil, leaves torn
  • Small check mark in a circle icon Salt and freshly ground black pepper
  • Small check mark in a circle icon 1 Medium free range egg, beaten
Equipment required
  • Baking tray

Method

  1. Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  2. Place the tomato pasta sauce in a blender with half the sundried tomatoes and blitz until smooth.
  3. Unroll the puff pastry sheet onto a lined baking tray. Spread the tomato mixture over the pastry, leaving a border of approx 1 1/2cm’s to allow the pastry to rise. Brush the pastry boarder with beaten egg.
  4. Cut the remaining sundried tomatoes into small pieces and scatter over the pastry with the feta cheese and olives.
  5. Bake in the oven for 20 minutes until the pastry is golden at the edges. Allow to stand for 2-3 minutes before serving with a generous sprinkling of fresh basil leaves.