This dish was inspired by a pregnant craving for Italian food! It goes really well with chicken and a salad or vegetables. This Tart is beautifully seasoned and the feta cheese really brings a richness to the dish.

Ingredients:

Rough Puff Pastry:

• 1 cup of plain flour
• 1/2 tsp salt
• 1/2 cup butter
• 1/2 cup cold water

Tart ingredients:

• 2 big sized tomatoes
• 6 pitted olives
• 1 clove garlic
• 1 tbsp vinegar
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste
• 100g Feta cheese

Instructions:

1. Place the flour and salt in a bowl. Add the fat, cubbed and stir in with a knife, dont rub in. Add the water to make into a paste. Knead until combined. Place on a floured surface. Now roll pastry out and fold into three with the open end facing you, roll again and repeat 3 times to creat layers in the pastry. Place in the fridge while preparing the tart filling so that the fat doesnt melt.
2. Now wash and cut the tomatoes into quarters and then halve those quarters again. Place in a bowl. Squash or slice the pitted olives and add to the bowl. Grate a clove of garlic and add to the tomatoes. Add the vinegar, olive oil, the herbs and the seasoning and toss to coat all the tomatoes.
3. Get the pastry out the fridge and roll out on a floured surface, roll to fit your baking tray. Fold the edges and place on a baking tray. Arrange the tomatoes nicely on the pastry, (you can brush the pastry edges with egg or milk if desired) and place back in the fridge while pre-heating the oven. Preheat the oven for 10 minutes to 180 degrees Celcius and bake the tart for 25 minutes.
4. Once the tart has a nice colour and the tomatoes are cooked, remove the tart from the oven and crumble over the feta cheese. Serve hot or cold.

Variations:

Fresh herbs can be used instead of dry ones. A yeast base could also be used instead of Rough Puff Pastry. Cherry tomatoes are a good substitute for the big ones, in that case cut them in half and place them cut side down on the tart.