Roughly one year ago my husband and I decided to visit our good friends that live out in the country side of England in a small town called Camber. The journey included some outrageously breathtaking views. British countryside is a sight for sore eyes; there's not much you can't appreciate. That day was easily one of my most memorable; good company, walk on the beach and of course positively wonderful food.
Diane (yes, this recipe was named after her!) had made two lovely tomato tarts, one with feta and the other without.... both were absolutely delicious.
She had also made an asparagus and avocado salad, tomato and pomegranate salad and boiled new potatoes with sea salt. Simple dishes but oh so perfect together. I myself brought along my olive oil, sea salt and fig challah... possibly my next blog post??
Diane's Tomato, Feta and Rosemary Tart
1 package Dufour pastry dough (thawed but still cold)
2 cartons of organic cherry tomatoes (or any other smaller variation)
8 oz. organic feta cheese (nothing too dry or it won't melt properly)
5 stems fresh rosemary
1 tablespoon good extra virgin olive oil
sea salt flakes ( I use Maldon) and fresh ground pepper to taste
1. Thaw our your pastry dough about two hours before you want to bake your tart. I usually leave it out in room temperature and then pop it back in the fridge so it won't get too warm.
2. Preheat your oven at 375F and ever so lightly grease the corners of your tart dish. I only do this because I sometimes have a hard time peeling off the edges, otherwise the dough has enough butter.
3. Prepare your tomatoes and feta. Halve tomatoes, crumble feta and put aside... can't get easier than that!
4. When your pastry dough is ready, roll out the dough while it is still cold otherwise it will be too soft to transfer into your tart dish. Roll out the dough enough to fit your tart dish and don't worry if it seems too thin, it expands graciously in the oven.
5. Once you have transferred your dough, gently press the dough along and up the edges of the dish to form a crust.
6. Sprinkle feta crumble evenly along the bottom of the dough.
7. If you're a stickler for presentation like I am, you can spend a few (or more) extra minutes and carefully placing each tomato half long the sides and repeat each layer going inwards. Otherwise, a rough even layer works fine as well.
8. Sprinkle sea salt and fresh pepper to your liking and drizzle some olive oil on the tomatoes for some added flavour. Finish by garnishing with fresh rosemary stems.
9. Lastly, bake at 375F until pastry dough is golden brown and puffed up, this should be roughly 30-40 minutes depending on your oven. DO NOT UNDER BAKE! Under-baking will leave the bottom of the crust soggy and impossible to handle.
10. Set out to cool completely before serving and enjoy ( maybe you'll be inspired and make Diane's collection of sides to go along!).