Ahhh, tomatoes…such a versatile, gorgeous product. This tart brings me memories of the South, of summer, of dining ‘al fresco’…
In this recipe of Cafe Fernando a special mention needs to be done for the “pâte brisée”, which was buttery delicious!! This is definitely the recipe that I am going to use as from now for every tart I make. Unrivaled!
Ingredients:
- 2 pound/1 kg cherry tomatoes, which I halved
- 10 ounces/300g feta cheese
- thyme (I did not have fresh handy, so I used dried thyme)
- extra virgin olive oil
- for the pâte brisée (just enough for a small baking tin, if yours is large double this recipe) : 1 1/4 cup (180g) flour, 1/2 tsp salt, 1 stick (115g) of COLD butter cut in pieces, 2 tbsp ice cold water
Cooking instructions:
Mix in the food processor the flour and the salt, add then the butter and the water, mix just until the dough holds together (but do not overwork, it should be “crumbly”). Extend the dough in the baking tin, put in the freezer for at least one hour. In the meantime, preheat the oven at 425°F.
Take the tin with the dough out of the freezer. Extend the crumbled feta on the bottom, then arrange the tomatoes on top, and drizzle with a bit of olive oil and with thyme.
Bake for 30-40 minutes, until the dough starts getting a golden colour. Take out of the oven and serve at room temperature.
Enjoy!!
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