Tomato and feta tart

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 7
Servings 1
Minutes 15 minutes


Serving Change
  • 4
    sheets phyllo pastry
  • 50
    butter, melted
  • 4
    roma tomatoes, sliced
  • 2
    large eggs
  • 125
    crème fraîche
  • 6
    anchovy fillets, chopped
  • 100
    feta cheese, crumbled


15 minutes
Brush each pastry sheet with melted butter and place one on top of the other in a 20 cm square baking dish. Let edges hang over.
Layer tomatoes in pastry case.
Mix eggs, crème fraîche, anchovies and feta.
Season to taste and pour over the tomatoes.
Fold over the edges of the pastry and brush with melted butter.
Bake in a preheated 200 °C for 20 minutes or until pastry is golden.

Make caramelised onion, tomato and feta tartlets.
Thinly slice a red onion and sauté with 30 ml soft brown sugar and 15 ml balsamic vinegar.
Add to basic mixture. Place filling in each piece of phyllo pastry and fold over the sides to make individual tarts.


Read more on: fish/seafood  |  bake


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