Balsamic, Cherry Tomato & Feta Tart – a delicious recipe with tomatoes, Balsamic vinegar, pastry, olives, feta cheese, handful lightly toasted. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees celcius
2
In a bowl, pour the balsamic vinegar over the cherry tomatoes and leave to sit for 15-20 minutes
3
Meanwhile, press your puff pastry into a medium-size baking dish or tart shell. Use any excess to create crimped edges
4
Drain the cherry tomatoes from the balsamic, but reserve the liquid to create a glaze
5
Add the tomatoes and olives to the pie dish and crumble the feta over the top. Finish with the pumpkin seeds for a little crunch!
6
Brush the pastry edges with the egg. Bake in the oven for 15-20 minutes or until the feta begins to brown just slightly and the pastry is cooked.
7
Pour the reserved balsamic/tomato liquid into a small frying pan and reduce it over a low heat until it makes a glaze
8
Remove the tart from the oven and scatter with the basil leaves. Drizzle the balsamic/tomato glaze over the top and serve immediately
162
kcal
Calories
11
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pints cherry tomatoes or small heirloom tomatoes, sliced in half, 1 cup Balsamic vinegar, 1 sheet of puff pastry, 1 1/2 cups olives, any kind, pitted and sliced in half, and more.
Yes, Balsamic, Cherry Tomato & Feta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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