Tomato and fetta filo tart
Curtis’ tomato and fetta tart is a must-try this entertaining season. The crisp filo pastry is filled with a creamy filling for a delicious starter or side.
Note: + cooling time
- 7 sheets filo pastry
- 75g butter, melted
- 3/4 cup (60g) finely grated parmesan
- 150g Coles Danish Fetta, crumbled
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 300g mixed tomatoes, thinly sliced crossways
- 2 1/2 tbs extra virgin olive oil
- 1 lemon, rind finely grated, juiced
- 1 tbs finely chopped shallot
- 1 tbs chopped basil
Preheat oven to 160°C (140°C fan-forced). Line a large baking tray with baking paper. Place 1 filo sheet on lined tray. Brush with butter and sprinkle with parmesan. Top with another filo sheet. Repeat with more butter and remaining parmesan and filo sheets. Fold over the sides of the filo stack to make a thin border. Brush the border with butter. Use a fork to prick the pastry all over inside the border. Bake, occasionally pressing filo down with a spatula, for 20-25 mins or until golden brown. Set aside to cool.
Meanwhile, in a food processor, blend the fetta and yoghurt until smooth and creamy. Season with salt and pepper.
Transfer the filo stack to a large serving platter. Gently spread the fetta mixture over the filo inside the border. Top with the tomatoes.
Whisk the oil, lemon rind, 1 1/2 tbs lemon juice and shallot in a small bowl. Drizzle a little dressing over the tomatoes. Season with pepper. Sprinkle with basil and serve immediately with the remaining dressing.
Serve with basil leaves and lemon zest