Savoury Christmas Tart

Typically when I think of Christmas I think sweet treats, rum balls or Christmas puddings.  Savoury doesn’t come to mind first…. however, now that I have been introduced to my friend Bec’s Savoury Christmas Tart this perhaps have shuffled its way to the top of my favourite Christmas recipes list.

My taste buds have changed over the past few years, I would happily leave sweets on the table and snack on savory, this tart ticks all my favourite boxes, puff pastry – tick, basil – tick, nuts – tick, fetta – tick, tomatoes, I’m not a fan of hot tomatoes but they work so well with this tart.

We are having a very simple Christmas this year, my sister in law is hosting lunch at her place, then my hubby’s family are all coming to ours for an easy cold Christmas spread.  This tart doesn’t take long at all to prepare, my friend Bec suggested to make the puff pastry tart case the day before to be one step ahead.

Savoury Christmas Tart

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• Author: Katrina Springer
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 3 x puff pastry
• 1 x Basil, cashews and parmesan Dip
• 1 punnet of cherry tomatoes, halved
• 1/3 block danish fetta, crumbled
• Salt and Pepper to taste

Instructions

1. Preheat fan forced oven to 160C.
2. Lightly grease a tart tin that you can pop the bottom out of.
3. Layer the 3 sheets of pastry to ensure that you get good coverage up the sides of the tart tin, overlapping pastry.
4. Place in the oven and bake – taking out 3 – 4 times during to press the air out of the ‘puffed pastry’ with a spoon, this allows the base to be golden brown and crunchy, allow to cool slightly.
5. Spoon the dip over the base of tart case.
6. Place cherry tomatoes cut side down in whatever pattern takes your fancy.
7. Crumble the fetta over the top and add salt and pepper to your taste – not too much salt as the fetta already salty.
8. Return to oven for approximately 10 minutes or until the tomatoes are soft and the fetta is slightly browned.
9. Cut to serve.

Notes

This can be made ahead and just put into the oven for the final bake right before serving. Can be eaten hot or cold.

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Bec calls it Christmas tart as this was the first time she made it, and it also had a Christmas colour theme of red, green and white. Just a really great tart for summer entertaining.

What is your favourite savoury Christmas recipe?