Autumn flavours

Rustic Tomato, Feta & Honey Tart

serves: 6 | time: 45 minutes | @selfbycjs

Ingredients

• 1 tbsp Dijon mustard

• 2 tsp B Brothers honey

• 1 clove garlic, crushed

• 1 sheet Carême puff pastry, thawed

• 4 medium-large tomatoes, sliced 1cm thick

• 3-4 tbsp Botanical Cuisine Vegan Persian Macadamia Feta

• 1 egg, whisked

• Fresh herbs (basil, oregano & thyme)

Method

1. Preheat the oven to 200°C (fan-forced). Line a large baking tray with baking paper.

2. On baking paper, roll out the thawed puff pastry to approximately 0.5 cm thickness. It does not need to maintain a perfect rectangle.

3. In a small bowl, whisk together the Dijon mustard, honey, & minced garlic until well combined. Evenly spread the mixture over the pastry, leaving a 5 cm border around the edges.

4. Arrange the sliced tomatoes in a single layer over the honey mustard base, ensuring the 5 cm border remains clear.

5. Gently fold the pastry edges over the tomatoes slightly to create a rustic border, pinching the folds lightly to secure them. Brush the pastry edges with egg wash & sprinkle both the border and the tart with sea salt flakes.

6. Place the tart in the oven and bake at 200°C for 15 minutes. Reduce the temperature to 180°C & continue baking for another 30 minutes, or until the crust is golden brown & the tomatoes have softened slightly.

7. Remove the tart from the oven & let it cool for 5–10 minutes. Top with crumbled feta, fresh herbs & a generous drizzle of honey. Serve warm.