Tomato Tarts with Feta Cheese
(If you have time, it's a good idea to sprinkle the tomatos with a little salt and leave them for 30 min. to draw out some of the juice before draining and using them, as the pastry will be crisper. These tarts are ideal for a picnic.)
150 g / 5 oz. sheet ready
rolled puff pastry
300 g (11 oz) plum tomatos, thinly sliced
pinch of caster (fruit) sugar
150 g (5 oz) feta cheese, crumbled
1 level tsp chopped fresh thyme
1 tbsp extra-virgin olive oil
Cut the puff pastry unto four
(or can be made into smaller ) pieces
Arrange the tomatoes on top, sprinkle over the caster sugar and season well with
salt and freshly ground black pepper.
Sprinle the thyme and feta on top and drizzle with the olive oil.
Bake the tarts at 200C (400F) for 15-20 min (less if cut into smaller pieces)
until pastry is golden brown.
(If making only 4 pieces - 273 cal/piece)
