المكونات
- All-butter puff pastry 1 sheet, thawed
- Isle of Wight Monterosa Tomato 1
- Isle of Wight Golden Monterosa Tomato 1
- Discovery by Spinneys British Red Cherry Tomatoes on the Vine 100g
- Discovery by Spinneys Yoom Tomatoes on the Vine 100g
- Spinneysfood Mediterranean Olive Oil 2 tbsp
- Spinneysfood Red Grape Vinegar 1 tbsp
- Spinneysfood Fresh Za’atar 1 handful of, chopped
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Feta cheese 120g, optional
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Mixed tomato and fresh zaatar tart
Mediterranean 15 Mins Prep · 25 Mins Cook
- Preheat the oven to 220°C, gas mark 7.
- Line a baking tray with parchment paper, roll out pastry onto the tray. Score a 2cm border around the edges to create a frame. Prick the centre all over with a fork, then bake for 20-25 minutes until deeply golden, crisp and puffed around the edges. Allow to cool slightly.
- Slice the tomatoes into a mix of halves and wedges, depending on their size. Just before assembling, place them in a bowl and toss with the olive oil, vinegar and fresh zaatar, seasoning with salt and pepper.
- Immediately spoon the dressed tomatoes over the cooled pastry base, letting some of the juices soak slightly into the crust. Crumble over the feta.
- Slice and serve immediately while the pastry is crisp and the topping is fresh.