BLACK GARLIC, FETA & CHERRY TOMATO TART

SERVES: 6

PREP TIME: 20 minutes | COOK TIME: 1 hour

INGREDIENTS

320g sheet of ready made shortcrust pastry

450g cherry or plum tomatoes, halved

Drizzle of balsamic Vinegar

Salt and pepper

Herbs (thyme or basil) to finish

1 egg, whisked

For the whipped black garlic feta:

200g feta

75g cream cheese

1 heaped tbsp Greek Yoghurt

5 cloves of The Original Black Garlic

Pinch of salt & pepper

Juice of ½ a lemon

METHOD

Preheat the oven to 190C/170C Fan.

Make the whipped black garlic feta: blitz all of the ingredients together in a blender until smooth, spoon into a bowl and place in the fridge until ready to use.

Grease and line a tart tin. Using a little flour, roll out the pastry and place it in the tin, using your fingers to push it gently into the curved edges. Prick the base lightly with a fork. Line with baking paper and fill with baking beans. Bake for 25 minutes until the edges are lightly golden.

Remove the beans and paper, then return to the oven for a further 8-10 minutes.

Remove the tart from the oven, brush the hot pastry case with egg wash and bake for 2 more minutes. This method gives you a crisp, sturdy shell that won’t wobble AND helps to avoid a soggy bottom!

Spoon in the whipped black garlic feta, spreading it evenly across the base. Place the cherry tomatoes cut side up and drizzle with balsamic vinegar. Place back in the oven for another 25 minutes, until the tomatoes are roasted and the filling is set around the edges.

Remove from the oven and allow to cool slightly, then serve with a crisp green salad and parmesan potato wedges for lunch or dinner.

Recipe by Lara Green @_fromthegreenkitchen

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