Greek Salad Tart |
Printer Friendly Copy |
 |
|
Serves 4 |
Prep 20 mins |
Cooking 40 mins |
Easy |
|
|
|
|
My rating |
 |
Ingredients |
400g ripe vine tomatoes
Sea salt & black pepper
500g puff pastry or buy sheet of 320g puff pastry
1 large egg, beaten
1 red onion, peeled and finely sliced
50g black olives, pitted and chopped
1 tsp dried oregano
olive oil
½ cucumber, trimmed
½ lemon, juiced
75g feta
|
|
-
Heat the oven to 210C/190C
fan)/gas 6½ and line a baking sheet with greaseproof
paper.
-
Finely slice the tomatoes with
a sharp knife, so they are less than 5mm thick. Put them
in a large colander, toss with a half-teaspoon of sea
salt, and leave in the sink.
-
Roll the puff pastry into a
roughly 32cm × 25cm rectangle and score a border 2cm from
the edge. Transfer to the lined baking sheet and brush the
border with the beaten egg. Lay three or four rows of the
sliced tomatoes inside the pastry border, and nestle in
the slices of onion as you go. Scatter over the capers (if
using) and chopped olives, sprinkle over half the dried
oregano and drizzle with two tablespoons of olive oil.
Bake for 35–40 minutes, until the border is golden all
over and nicely risen, then remove and leave to cool.
-
To make the topping, peel the
cucumber into ribbons with a vegetable peeler and put in a
bowl. Season generously, squeeze over the lemon juice,
then sprinkle in the remaining half-teaspoon of dried
oregano, crumble in the feta, add a tablespoon of olive
oil and toss well. Scatter the cucumber mix over the top
of the cooled tart just before serving.
-
Note: Bake
the tart ahead of time, because it’s perfect served at
room temperature. If taking it on a picnic, tub up the
cucumber ribbons separately, then squeeze over the lemon
and crumble in the feta just before serving.
|
|