Recipe: Tomato Tart

Summer’s rich harvest of tomatoes brings meals that are quick, healthy and delicious including this tomato tart.

Serves 4

INGREDIENTS:

1 roll (400 g) readymade puff pastry, defrosted overnight in the fridge;

30 ml (2 T) basil pesto;

1 small onion, cut into quarters;

200 g small rosa tomatoes, halved;

10 small Frankfurter sausages, halved;

100 g feta cheese, crumbled;

salt and freshly ground black pepper;

125 ml (½ c) finely chopped spinach;

extra pesto for serving.

METHOD:

Preheat the oven to 200 °C. Unroll the dough and put it on a baking sheet. Make an incision 2 cm from the edges all the way around. Spread the pesto in the middle of the pastry up to the incision and sprinkle on the onion, tomatoes, sausages and feta cheese. Season with salt and pepper. Bake the tart for about 20 minutes or until done and the puff pastry is golden brown. Sprinkle on the uncooked spinach. Cut the tart into squares and serve hot with extra pesto and a green salad on the side if you like.

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