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Cherry tomato tart tartan
Cherry tomato tart tartan
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Cherry tomatoes elevated with balsamic vinegar dressing - a timeless combination.
Ingredients:
  • 32.00 gm brown sugar
  • 20.00 ml balsamic vinegar
  • 6 sprigs fresh thyme
  • 2 x 250g punnets cherry tomatoes
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g baby spinach leaves
  • 60g soft feta
  • 36.40 gm olive oil
Instructions:
  • Preheat your oven to 220°C. Mix the sugar and vinegar in a small bowl. Divide and pour a small amount of the vinegar mixture into six 9cm-round tart tins (avoid using tins with removable bases to prevent seepage).
  • Place a fragrant sprig of thyme in each tart tin and generously top with vibrant cherry tomatoes, ensuring they are packed tightly into the tins.
  • Cut the puff pastry into six 12cm squares, then fold the edges under to create a rustic round shape. Firmly press the pastry onto the cherry tomatoes, repeating for each tart. Arrange the tarts on an oven tray and bake for about 20 minutes, or until they are beautifully golden and puffed. Once baked, let them cool for 3-5 minutes before quickly transferring to a serving tray.
  • In a large bowl, combine the spinach and feta. Drizzle with oil and toss gently to coat. Season with salt and pepper. Serve immediately with the cherry tomato tarte tartins.

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