Keeping it really simple yet delicious with my Glutenfree Tomato Feta Tart today! Fresh, juicy tomatoes layered atop soft crumbly feta cheese, enveloped in a buttery thyme flavoured buckwheat flour pastry!
Author: Natasha Minocha
110gmsButter, chilled and cut into small cubesI used regular salted Amul butter
75gmsFeta cheese, crumbled
4Tomatoes, thickly sliced
4Garlic cloves, thinly sliced
8-10Fresh Basil Leaves
Salt & Pepper to tastePlease use salt judiciously as the feta cheese is very salty.
1tbspExtra virgin Olive oil
Combine the flour and butter in a large bowl. Rub the butter with the flour, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
Place the dough carefully on the prepared tray.
Spread the crumbled Feta cheese evenly on the rolled out dough leaving at least an inch of border all around. Place the tomatoes on top, sprinkle thyme, basil, garlic, salt and pepper to taste. You don't need much salt here as the feta cheese is very salty.
Fold the edges over the tomatoes slightly. Brush the pastry and the tomatoes with olive oil and bake for 30-35 minutes or till the pastry is lightly browned and cooked through.
Let the tart rest for 15 minutes before serving it. Enjoy warm or at room temperature. Enjoy!
Glutenfree Tomato Feta Tart - https://www.tashasartisanfoods.com/blog/ -September 17, 2018