Name: Tomato, feta and rocket tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4.00 sheets phyllo pastry; 60.00 ml butter melted; 6.00 Roma tomatoes halved; 1.00 handful rocket chopped; 2.00 eggs beaten; 125.00 g crème fraîche or sour cream; 2.00 rounds feta cheese crumbled; 5.00 ml salt and freshly ground black pepper to taste

Recipe Disclaimer

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Ingredients (8)

4.00 sheets	phyllo pastry
60.00 ml	butter — melted
6.00	Roma tomatoes — halved
1.00 handful	rocket — chopped
2.00	eggs — beaten
125.00 g	crème fraîche — or sour cream
2.00 rounds	feta cheese — crumbled
5.00 ml	salt and freshly ground black pepper — to taste

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Method:

Oven temperature: 200°C
1. Coat each sheet of phyllo
pastry with melted butter and
place the sheets on top of one
another in a square, ovenproof
dish that is 20cm in diameter.
Allow the pastry to hang over
the edge of the dish.

2. Arrange the tomato halves on
top of the phyllo pastry. Sprinkle
the rocket on top.

3. Beat the eggs, crème
fraîche or sour cream and feta
cheese and season to taste
with salt and freshly ground
black pepper. (Don’t forget
that the feta cheese is already
quite salty.)

4. Pour the egg mixture over the
filling in the phyllo crust and
fold the pastry over the filling.
Bake for about 20 minutes until
set and golden brown.