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25 min
for
4
people
NZ Herald
Ingredients
| ½ tsp | Salt |
| 250 g | Tomatoes, small, ripe (Main) |
| 8 leaves | Basil, roughly shredded |
| 2 cloves | Garlic, crushed, peeled and chopped |
| ½ tsp | Marjoram, dried |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Water |
| 100 g | Feta, crumbled (Main) |
| 2 Tbsp | Tomato paste |
| 1 | Red onion, small |
| ½ | Yellow capsic*ms, or red capsicum, medium, deseeded |
| 1 | Zucchini, medium |
| 2 sheets | Flaky pastry, thawed |
| 1 tsp | Dried basil, or basil pesto |
| 1 | Freshly ground black pepper, to season |
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Directions
- Preheat the oven to 200C
- Lay the first sheet of pastry on a lightly oiled or non-stick sprayed baking sheet. Brush the surface lightly with water, then lay the second sheet exactly on top. Roll or press the two sheets lightly together. Without cutting right through the pastry, run a sharp knife around the sheet about 1.5-2cm inside the edge, marking out a smaller square.
- Mix together the tomato paste, dried basil or pesto, water and marjoram. Season with salt and pepper. Spread this paste evenly over the surface of the smaller square, trying to keep the edge clean. Cut each of the tomatoes and the onion into 6-8 small wedges, and slice the capsicum into strips about 1cm wide. Halve the zucchini lengthwise and cut into thin (5mm) ribbons.
- Combine the vegetables, garlic (if using) and basil leaves in a plastic bag or bowl. Add the olive oil, and stir gently until the vegetables are well mixed and evenly coated with oil.
- Arrange the prepared vegetables over the paste-covered base, then sprinkle the tart evenly with crumbled feta. Season with salt and pepper to taste, then bake at 200C for 20-25 minutes, or until the crust is golden brown. Serve hot, warm or cold with a green salad or as part of a picnic buffet.
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