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Ingredients
1 sheet frozen puff pastry
A few marinated olives
Two ripe tomatoes
Fetta cheese (Greek is still the best)
Olive oil and seasoning
1 egg yolk
Today I shan’t be rolling out puff pastry. Life is too short and the frozen stuff, I hate to say, is pretty good. It makes this recipe cheap, quick and easy. Even the common or garden variety from the supermarket is a match for freshly made puff pastry from some boutique artisan outlet.
Anyway, creating a savoury tart is the theme for Hay, Hay! It’s Donna Day #5. This month it is hosted by Tami at Running with Tweezers in Atlanta.
I call it a tomato tarte tatin. But as a member of Le Conferérie de Lichonneux de Tarte Tatin for near two decades I know it is not. It just sounds good and I deserve to be expelled.
Nevertheless, the combination of the caramalised crisp pastry, ripe tomato, salty fetta and olives is one of those heavenly matches.
Method
Divide the pastry square into four and place on baking paper on a baking sheet. Score a frame around the outside and prick the inner square with a fork.
Thinly slice the tomatoes and arrange in the centre square. scatter with chopped olives and crumble the fetta over. Season with freshly ground pepper and salt. Drizzle with olive oil.
Paint the outer pastry frame with egg. Bake at a medium/high heat – 180C will do – until crisp and brown. Usually, it takes about 15 to 20 minutes.
Allow to cool before eating. But eat warm. These will keep overnight but the pastry will lose crispness.
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{ 9 comments… read them below or add one }
I absolutely *love* this flavor combo! It looks divine! Thanks for participating
Please mail me some of this right away!
Tami, thanks.
Kalyn, like I said it may go soggy so I’m keeping it to myself. Heh, heh.
Oh, yum! Looks and sounds good!
Paz
Simple and delicious, I like it.
Thanks for entering Ed. It’s always nice to have new players. I love the combination. Definitely see myself making this over summer.
>>Nevertheless, the combination of the caramalised crisp pastry, ripe tomato, salty fetta and olives is one of those heavenly matches.
a savoury tarte tatin, what could be better.Olives and fetta are the best combination.
Paz, Brilyn, barbara, S’kat and jenjen thanks for the comments although I do feel lame for not making my own pastry.