Feta and summer Vegetable Tart

This recipe can also be used to make up mini tarts as well!

Ingredients

Pastry

• 225g flour, extra to dust
• 100g unsalted butter, diced and chilled
• 50g marinated Persian feta
• Pinch of salt
• 2 tsp chives, finely chopped
• 1 large egg yolk, whisked with 1/3 cup chilled water
• 1 tbsp dried breadcrumbs

Filling

• 100g marinated Persian feta
• 300g fresh ricotta
• 1 tbsp chives, chopped
• Zest of 1 lemon
• 1 egg
• Salt and pepper

Topping

• 1 squash, thinly sliced across
• ½ zucchini thinly sliced across
• 3 mixed coloured tomatoes – thinly sliced across
• 1 tbsp olive oil from marinated feta
• Salt and pepper
• 1 egg yolk, beaten with a fork
• Extra marinated feta and side salad, to serve

Steps

1. Preheat oven to 220C.
2. In a food processor, Feta tart blend flour, butter, feta, salt and chives together until the mixture has a breadcrumb-like consistency.
3. Add 2/3 of the egg yolk mixture and process until mixture begins to come together. Add more liquid if required.
4. Bring the dough together with your hands and gently knead on a floured surface until smooth. Shape into a disc, wrap in plastic wrap and chill in fridge for 15 minutes.
5. Whilst pastry is chilling make the cheese filling by combining ingredients to a chunky mixture. Season to taste.
6. Roll out chilled pastry onto lightly floured surface to a disc around 3mm thick. Transfer to a lightly floured oven tray. Sprinkle breadcrumbs over base, leaving a 5cm border.
7. Spread cheese mixture thickly over centre of the dough leaving a 5cm border around the outside.
8. Push the sides of the pastry up around the cheese filling, pinching to hold together.
9. Using a palette knife, flatten the top of the filling until level.
10. Arrange vegetables on top of the cheese filling in a spiral, alternating the sliced vegetables to cover the cheese. Drizzle with oil from the marinated feta.