6 servings
Prep: 15 mins,
Cooking: 20 mins
This tart is best served a soon as it is removed from the oven, otherwise the tomatoes tend to make it watery. A good way of preventing this is to seed the tomatoes first.
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Ingredients (8)
4 | phyllo pastry — sheets |
60 ml | butter — melted |
4-6 | Roma tomatoes — halved |
rocket — chopped | |
2 | eggs — beaten |
125 g | crème fraîche — or sour cream |
2 | feta cheese — crumbled |
salt and freshly ground black pepper — to taste |
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