Tomato & Feta Tart

Method:

  1. Preheat oven to 180°C (or 160°C fan forced). Spray dish with olive oil.
  2. Line your dish with pastry on the bottom and sides, cover with baking paper over the top and fill with raw rice or baker’s weights. Blind bake for 10-15 minutes.
  3. Add eggs into a large bowl and whisk. Add the cream and whisk until combined. 
  4. Remove from the oven, discarding the rice and baking paper. Layer half the tomatoes over the base of the pastry and dot with feta.
  5. Pour in the egg mixture and finish layering remaining tomatoes and feta on top.
  6. Season with salt and pepper. Bake for 10 minutes on 180°C (or 160°C fan forced) until golden brown on top.
  7. Then reduce your oven to 120°C (or 100°C fan forced) and bake for a further 40-50 minutes or until the middle is firm (but has a nice wobble).
  8. Remove from oven. Cool slightly and serve. 

Note: Can be stored in the fridge for up to 3 days, in an airtight container.

RECIPE: Courtesy of Tracey, ALDI Test Kitchen