Antipasto tart
Fantastically simple to make yet utterly flavoursome, this vegetarian delight belongs in every cookbook. It’s perfect for last-minute parties, easy weekday meals and at picnics with friends. Your tastebuds will sing at the first bite of this Mediterranean treat!
Ingredients
Method
Ingredients
- 250g mixed colour tomatoes, sliced
- 125g cherry tomatoes, cut in half
- 150g mixed antipasto (eg, olives, artichokes)
- 2 tablespoons fresh basil leaves
Pastry
- 1¼ cups Pams Flour
- 100g cold Pams Butter, diced
- ½ cup grated parmesan
- 1 egg yolk
- 2 – 3 tablespoons ice-cold water
Whipped Feta
- 200g Pams Finest Feta
- 150g crème fraîche
Method
- To make the pastry, place the flour, butter, parmesan and egg yolk in the bowl of a food processor. Process until the mixture resembles fine crumbs. With the motor running, gradually add the water until the mixture comes together in a ball.
- Roll out the pastry between two pieces of baking paper and use to line a 26cm loose-based tart tin. Prick the base of the pastry all over with a fork. Refrigerate for 30 minutes.
- Preheat the oven to 200°C (180°C fan forced). Place a sheet of baking paper over the pastry and fill with baking beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes, or until the pastry is light golden and cooked through. Allow to cool.
- Meanwhile, make the whipped feta. Place the feta and crème fraiche into the bowl of a food processor. Process for 3-4 minutes, or until the mixture is thick and creamy.
- To serve, spread the whipped feta over the pastry base. Arrange the tomatoes and antipasto over the feta. Season with salt and cracked pepper. Garnish with basil leaves.
Tips:
- For a lovely finishing touch, top with toasted pine nuts and rocket.
- Instead of making your own pastry, you can use Pams Savoury Pastry Sheets.