Ingredients
- 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
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.