Tomato and feta tart

Name: Tomato and feta tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 4.00 phyllo pastry sheets; 50.00 g butter melted; 4.00 Roma tomatoes sliced; 2.00 eggs large; 125.00 g crème fraîche; 6.00 anchovy fillets chopped; 100.00 g feta cheese crumbled

5 servings Prep: 15 mins, Cooking: 20 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

4.00	phyllo pastry — sheets
50.00 g	butter — melted
4.00	Roma tomatoes — sliced
2.00	eggs — large
125.00 g	crème fraîche
6.00	anchovy fillets — chopped
100.00 g	feta cheese — crumbled

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Method:

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.

VARIATION
Make caramelised onion, tomato and feta tartlets.
Thinly slice a red onion and saut&eacute 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.