Ingredients
Scale
- 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
- Preheat fan forced oven to 160C.
- Lightly grease a tart tin that you can pop the bottom out of.
- Layer the 3 sheets of pastry to ensure that you get good coverage up the sides of the tart tin, overlapping pastry.
- 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.
- Spoon the dip over the base of tart case.
- Place cherry tomatoes cut side down in whatever pattern takes your fancy.
- Crumble the fetta over the top and add salt and pepper to your taste – not too much salt as the fetta already salty.
- Return to oven for approximately 10 minutes or until the tomatoes are soft and the fetta is slightly browned.
- 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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- Prep Time: 10 mins
- Cook Time: 30 mins
