TOP OF THE TARTS

Tempting treats to show off!

- Karen Buckley

Freeform Tomato Gozleme Tart

Serves 4, Prep and Cook 1 hour

2 sheets frozen puff pastry, just thawed

½ x 450g punnet medley tomatoes, halved

Rocket leaves and lemon wedges, to serve

FILLING

250g packet frozen spinach, thawed (see Tip)

250g fresh ricotta

200g firm feta, crumbled

1/3 cup finely grated parmesan

2 green spring onions, finely chopped

1 egg, lightly beaten

1 To make filling, squeeze out excess liquid from spinach. Place spinach in a large bowl with ricotta, feta, 2 tblsps of parmesan, onions and egg. Season with salt and pepper. Mix well.

2 Join pastry sheets together, side-by-side, on a large sheet of baking paper, with edges over-lapping by 2cm. Press to seal. Transfer baking paper with pastry onto a large oven tray.

3 Spoon filling over pastry, leaving a 4cm border. Fold up pastry around edge of filling to form a border. Scatter over tomatoes. Sprinkle with remaining parmesan.

4 Cook in a hot oven (200C) for about 25 minutes, or until pastry is golden. Remove.

5 Cut tart into slices. Serve with rocket and lemon wedges.

TIP

Spinach can be thawed in the fridge overnight. Squeezing out excess liquid will prevent the pastry from becoming soggy once cooked.

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