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Oven-dried tomato and feta tarts

  • 5.0 Star
  • Timer Prep 15 min
    Cook 85 min
  • Chart 570.0 cal/
  • Chef hat Easy


Crumble the feta cheese. Defrost the all-butter shortcrust pastry. Tear the fresh basil leaves. Halve the tomatoes. Thinly slice the garlic cloves.


  1. 1 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
  2. 2 Arrange the tomatoes, cut-side up, in a single layer in a roasting tin. Scatter over the garlic, then sprinkle over the sugar, balsamic vinegar and oil.
  3. 3 Put half the basil on top and roast for 1 hour.
  4. 4 Transfer to a sheet of baking paper and cover with foil until needed.
  5. 5 Increase the oven temperature to 190°C/375°F/gas 5 (170°C for fan ovens).
  6. 6 Roll out the pastry and line one 8cm base-diameter, loose bottomed tartlet tin per serving.
  7. 7 Line with baking paper and fill with baking beans. Bake blind for 10 minutes then remove the paper and beans.
  8. 8 Whisk together the eggs and cream, stir in the feta and season.
  9. 9 Spoon into the pastry cases and bake for 15 minutes, until just set.
  10. 10 Pile the tomatoes on top, then scatter over the capers and remaining basil to serve.

2 Reviews

  • GdC

    Really easy to realize and sooo tasty !

  • Olga

    Quick and tasty!

  • Average per serving
  • Calories 570.0kCal
  • Fat46.1g
  • Saturated23.3g
  • Salt1.21g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg