Source: Coles Magazine - February 2017 - Page 8
Serves: 6 - Prep: 20 mins (+ 15 mins cooling & 45 mins resting time) - Cooking: 20 mins
Ingredients:
 |
| Image Source: Taste.com.au |
Ingredients:
1 1/2 cups (225g) plain flour
1/2 cup (40g) parmesan, finely grated
125g chilled butter, chopped
1/2 teaspoon black pepper, coarsely ground
1 Coles Australian Free Range Egg yolk
1 teaspoon chilled water
200g mixed medley grape tomatoes, halved
1 roma tomato, thinly sliced
2 teaspoons baby capers
1 tablespoon oregano leaves
1 tablespoon basil leaves
FETTA CREAM
200g soft fetta, crumbled
1/2 cup (125ml) thickened cream
BASIL OIL
1/2 cup basil leaves
1/4 cup (60ml) extra virgin olive oil
1/2 cup (40g) parmesan, finely grated
125g chilled butter, chopped
1/2 teaspoon black pepper, coarsely ground
1 Coles Australian Free Range Egg yolk
1 teaspoon chilled water
200g mixed medley grape tomatoes, halved
1 roma tomato, thinly sliced
2 teaspoons baby capers
1 tablespoon oregano leaves
1 tablespoon basil leaves
FETTA CREAM
200g soft fetta, crumbled
1/2 cup (125ml) thickened cream
BASIL OIL
1/2 cup basil leaves
1/4 cup (60ml) extra virgin olive oil
- Preheat oven to 200C. Place flour, parmesan, butter and pepper in a food processor. Process until mixture forms fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
- Meanwhile, to make the fetta cream, place fetta and cream in a food processor and process until smooth. Transfer to a bowl and place in the fridge.
- Roll out the pastry on a lightly floured surface to a 20cm x 40cm rectangle. Line a 10cm x 34cm rectangular fluted tart tin, with removable base, with pastry. Use a small sharp knife to trim the excess. Place in the fridge for 15 mins to rest.
- Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and pastry weights or rice. Bake for a further 10 mins or until light golden. Set aside for 15 mins to cool slightly.
- To make the basil oil, place the basil in a heatproof bowl and cover with boiling water. Refresh under cold water. Drain well. Use your hands to squeeze as much water as possible from the basil. Place basil in a blender with the oil and blend until smooth.
- Place the pastry case on a serving plate. Fill with fetta cream. Top with combined tomato. Sprinkle with capers, oregano and basil. Drizzle with basil oil and serve immediately.