No fussing around with tart tins or blind baking pastry cases with this free-form Tomato Tart with Feta Cheese and Roasted Garlic. Using ready-rolled shop bought puff-pastry-sheets makes it even simpler. Of course you can always make your own pastry if you wish but we are going the easy route.
The only lengthy step is roasting the garlic and this can be done the day before if you wish. If roasting your own garlic (see post), you need to do this before you start making the tart. I usually roast extra garlic bulbs and store them in the freezer for future use as it saves time with other recipes.
I have seen roasted garlic in jars at supermarkets but have never used such a product, but you might already have a favorite brand. You can omit the roasted garlic bulbs in the recipe and use fresh garlic, about four crushed cloves. Roasted garlic has a mellow sweet flavor which is quite different from the pungent sharp taste of fresh garlic.
The original tomato tart recipe (below is an adapted version from the BBC Good Food 2019 calendar), used goats cheese but I used feta cheese as not everyone in our household likes goat cheese. If you make your own (or buy) oven dried tomatoes you could add some to the tart filling. Either way, this savory tarts is delicious and really simple to make and a mixed leafy green salad lightly dressed with lemon juice and olive oil would be a lovely accompaniment. And if serving guests, they might even think you spent hours making this savory tomato tart… but shush, don’t let them know.
(Serves 4) Ingredients: How to make: Pre-heat the oven to 200C/180 Fan/Gas 6 Place the sheet of pastry on a baking tray and score a 1cm border around the edges with a sharp knife, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork. Chill the pastry while you complete the rest of the dish. Squeeze the roasted garlic from the bulbs (or add crushed garlic cloves) into a small bowl. Add the mustard and olive oil; season to taste with sea salt and freshly ground black pepper. Using a fork, mix and mash the ingredients into a paste. Brush only the pastry border with the beaten egg. Avoiding the pastry border, spread the garlic and mustard mixture evenly over the pastry base. Top with the tomato halves (skin side down) and crumble over the feta cheese. Bake for about 30 to 35 minutes until pastry is golden and crisp and the tomatoes are starting to shrivel. Remove from the oven, cool for about 15 minutes. Scatter over basil leaves before cutting and serving. Best eaten on day of making.
Tomato Tart with Roasted Garlic and Feta Cheese
1 sheet of pre-rolled puff pastry, defrost if needed
3 roasted garlic bulbs or use 4 fresh garlic cloves, crushed
1 tablespoon of olive oil
1 and 1/2 tablespoons Dijon mustard
1/2 teaspoon honey
1egg, beaten
350g cherry tomatoes, halved
150g feta cheese, crumbled or use a soft goat cheese
For garnish, handful of basil leaves
For seasoning, sea salt and freshly ground black pepper
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I never thought of freezing the roasted garlic. That’s a great idea–thank you!
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Hi Angela, it’s a waste turning on the oven to roast one bulb of garlic and freezing extra roasted garlic bulbs gives me more options with recipes and saves time 🙂
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I have never thought to store roasted garlic in the freezer. Thanks for that tip!
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Your tart looks beautiful. We just ate a similar looking tart called a Pissaladière — it’s the version from NIce, with caramelized onions, anchovies, and olives. So many good ways to do it!
best… mae at maefood.blogspot.com
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mmm. . . the tart looks wonderful.
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