The idea of wrapping food with pastry is age old and historians trace savoury pies to the Greeks. In Lebanon pastry parcels, triangular, round, coil shaped or rolled, hold meats, vegetables and cheeses. The pastries can be yeast free, leavened or thin and brittle, but most are made from grains such as wheat or barley.
This tart is French-inspired in as much as the base is made with puff pastry which gives it a lighter feel and the filling is bound together with cream and egg custard; diced tomatoes, olives and aromatic basil point to the Mediterranean.
Tarts make great starters or light one-dish meal if served with salad.
- 150 g feta cheese
- 1 teaspoon pesto sauce
- 1 small tomato diced
- 2 egg yolks
- 2 tablespoons chopped black olives
- 250 puff pastry
- 100 ml single cream
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon black pepper
- Roll out the puff pastry and place it inside 22 cm square tin. Trim the edges so that the sides are cut straight.
- Refrigerate for 30 minutes to an hour to prevents the pastry from shrinking during cooking.
- Pre-heat the oven to 180°C.
- Break down the feta with a fork until crumbled.
- Spread the pesto in a thin layer on the pastry base and scatter the feta, the olives and tomatoes on top
- In a bowl, beat the eggs with the cream and season with nutmeg and black pepper.
- Spoon the cream over the tart and bake it in the centre of a hot oven for 35 minutes to 40 minutes. Time varies from one oven to another. Both the base and sthe surface should look golden when cooked through.
- Serve warm with a salad of your choice.