I don’t know why filo pastry makes pastry based goodies look so much prettier; but I think it does. It also works well in this recipe as it is light and an excellent carrier of the different flavours of tomatoes and feta. My mother used to make a similar tart from her French cookery book (which I will blog about at some point as its wonderful) but in this case as with most of my recipes I decided what I fancied and went with it. This is the result.

To make your very own tart you will need

4 sheets filo pastry (you may need more)

Assorted tomatoes of your choice

2 shallots

Approx 150g Feta cheese cut into cubes

Wholegrain mustard

Melted butter

Balsamic vingar

Olive oil

Dried chives

 

Preheat your oven to 180°C. In a lose bottomedtin arrange your sheets of pastry into a base shape brushing the melted butter on the pastry sheets between layers.

Spread the wholegrain mustard into the base of your tart.

Chop the tomatoes and shallot and arrange over your pastry base with the Feta cheese.

Top with the olive oil, balsamic vinegar and dried chives and bake for approximately 15 minutes or until the pastry is golden brown.

Remove from the tin and serve while still warm with salad or green vegetables. A perfect midweek meal.