Tomato Tart

Ingredients

• 500g Truss tomatoes
• 1/4 cup olive oil
• 1/4 cup packed basil leaves, finely chopped
• 3 garlic cloves, finely minced (1 tablespoon)
• 1 – 2 sheets short crust pastry, thawed
• 1/3 cup grated parmesan cheese
• 1/3 cup feta
• 500g zucchini
• Fresh basil
• Salt and pepper, to taste

Method

1. Combine the minced garlic, finely chopped basil, and olive oil in a small bowl. Season with salt and pepper.
2. Slice zucchini into 1/8 inch slices and tomatoes into 1/4 inch slices. Place on a layer of paper towels to soak up any excess moisture. Set aside.
3. Press pastry into large tart tin and brush lightly with basil-garlic oil and sprinkle on all of the parmesan cheese.
4. Starting on the outside edge, layer the zucchini and tomato slices alternately in a circular pattern – be sure to tightly layer them against each other as they will shrink once baked. Continue until the entire tart shell is filled.
5. Brush vegetables generously with with basil-garlic oil and season with salt and pepper.
6. Bake at 200 degrees for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelised.
7. Sprinkle with crumbled feta and fresh basil. Serve warm or at room temperature.

Tip: Try to leave the bigger slices of zucchini and tomato for the outside circle and small slices for the inner circles.