Roast cherry tomato, feta & basil tarts
 
Prep time
Cook time
Total time
 
The addition of polenta to the pastry gives the tarts a bit more bite and helps stop them getting ‘soggy bottoms’. Always bake in metal tins and on a metal baking tray to ensure pastry cooks well. Makes 10 tartelettes in 8cm diameter base individual tins or one large quiche 22-24cm.
Author:
Recipe type: Light Lunches
Cuisine: Mediterranean
Serves: 10 small tarts
Ingredients
  • 2 large eggs, beaten
  • 180ml single cream
  • 200ml milk
  • 150g feta cheese, cubed and a little crumbled
  • cherry tomatoes – around 25 to 30
  • 2 tbsp extra virgin olive oil
  • balsamic vinegar
  • good handful of fresh basil
  • fresh-ground black pepper
  • sea salt
  • grating of Parmesan
  • For pastry
  • 140g plain flour
  • 80g polenta
  • 110g unsalted cold butter, cubed
  • pinch of salt
  • 2-3 tbsps cold water
Method
  1. Preheat oven to 200°C. Lightly grease with butter 10-12 tartelettes tins or one large quiche tin – loose base.
  2. First, make the pastry, which is a regular half fat to flour shortcrust but with just under half the flour replaced with polenta. Pulse the butter and flour in food processor, then drizzle in the water slowly until the pastry binds. Tip out on a floured surface and knead lightly into a smooth ball. Flatten gently with the base of your hand, then wrap in cling film or baking paper and chill for 20 minutes.
  3. Prep the cherry tomatoes: wash, pat dry and lay out on a baking paper on metal baking tray. Drizzle over some olive oil, spritz with balsamic vinegar and sprinkle with a teaspoon of large crystal sea salt. When the oven is up to temperature, pop tomatoes in to roast for around half an hour until their skin is puckered and flesh soft and they are slightly caramelised on top. When cooked, reduce oven temp to 180°C.
  4. Meanwhile, beat the eggs together with the milk, cream and fresh-ground black pepper. Chop some basil and stir into the milk-egg mix. Set aside while you roll out the pastry and line the tart tins. Place tart tins on a large baking metal baking tray to make life easier placing them in the oven.
  5. Place around 3 tomatoes and a few cubes of feta into the pastry tart cases. Carefully ladle in the egg mix until it part covers the tomatoes but leave around 3mm space from the top of the tart cases. Crumble over some more feta and grate over some Parmesan.
  6. Bake for around 20-25 minutes until risen and lightly golden on top. Remove, leave on baking tray for a minute or two then place individual tarts on a wire cooling rack. When cool enough, turn out of their tins.
  7. Serve hot, warm or cooled completely. Garnish with some fresh basil or rocket. Perfect with a crispy green salad as a light lunch or starter. Lovely reheated next day, and ideal picnic food too.
Recipe by The Red Bistro at http://theredbistro.com/2013/03/16/tartelettes-with-balsamic-roast-cherry-tomatoes-feta-and-basil/