Belazu kindly sent me these new chilli hot tomatoes to try. They certainly pack a punch and have a lovely texture that works very well with the creamy feta. This tart was so easy to make. It was literally a matter of opening jars and packets, then constructing - so absolutely no skill involved!
INGREDIENTS
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1 sheet of ready rolled puff pastry (remove from the fridge 5 minutes before needed)
10 Belazu’s hot chilli tomatoes or sun blushed tomatoes ⠀
2-3 tablespoons Belazu’s black olive tapenade ⠀
100g feta cheese ⠀
3 red peppers from a jar sliced
Basil to serve and 1 egg mixed
METHOD
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Start by draining the peppers and tomatoes on kitchen towel to remove excess oil. ⠀
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Open out the pastry onto a baking tray lined with parchment paper. With a sharp knife score a border approximately 2cm from the edge. ⠀
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Inside the border spread the tapenade evenly. Arrange the peppers and tomatoes on the tapenade followed by the crumbled feta. Brush the pastry with the egg wash. ⠀
Bake at 210 degrees for 15 minutes. Remove from the oven and sprinkle with fresh basil.⠀
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