Pizza Tart
This recipe is great for Sunday night and serves 4
1 sheet puff pastry
1 x 230 g tub crème fraiche
6-8 cherry tomatoes
100 g rindless streaky bacon chopped
1 wheel feta cheese
4 spring onions, chopped
45 ml mixed herbs
Salt and freshly ground black pepper to taste
*Use ham or salami instead of bacon.
Place the puff pastry on a baking sheet lined with baking paper. Score a 2.5 cm edge with a sharp knife all around. Spread the crème fraiche inside the score line. Arrange the tomatoes and bacon on top. Crumble the feta over and sprinkle the spring onions on top. Season to taste and sprinkle with herbs. Brush the edges with egg/milk wash. Bake in a preheated oven at 200°C for 10 – 15 minutes or until golden. Serve with salad.
1 sheet puff pastry
1 x 230 g tub crème fraiche
6-8 cherry tomatoes
100 g rindless streaky bacon chopped
1 wheel feta cheese
4 spring onions, chopped
45 ml mixed herbs
Salt and freshly ground black pepper to taste
*Use ham or salami instead of bacon.
Place the puff pastry on a baking sheet lined with baking paper. Score a 2.5 cm edge with a sharp knife all around. Spread the crème fraiche inside the score line. Arrange the tomatoes and bacon on top. Crumble the feta over and sprinkle the spring onions on top. Season to taste and sprinkle with herbs. Brush the edges with egg/milk wash. Bake in a preheated oven at 200°C for 10 – 15 minutes or until golden. Serve with salad.
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