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Tomato tart with whipped feta

This tomato tart recipe crowned with whipped feta is summer on a plate.

By Tamika O'Neill
  • 15 mins preparation
  • 40 mins cooking (plus resting)
  • Serves 6
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As an appetiser or a light meal, this tomato tart is a celebration of produce and will only get better as tomato season hits its peak. Prepare the tomato tart ahead of time and pop into the oven as guests settle in.


  • 30 gm unsalted butter
  • 1½ tbsp caster sugar
  • 60 ml (¼ cup) balsamic vinegar
  • 2 garlic cloves, thinly sliced
  • 12 thyme sprigs, plus extra to serve
  • 800 gm mixed baby heirloom cherry tomatoes
  • 375 gm sheet all-butter puff pastry, thawed (we use Carême)
  • Micro marigold, to serve
Whipped feta
  • 80 gm feta
  • 140 gm ricotta
  • 2 tbsp milk
  • 1 garlic clove, crushed
  • ¼ tsp ground nutmeg
  • 1 tsp lemon zest


  • 1
    For whipped feta, place ingredients in a small food processor and process until smooth and whipped. Season to taste and refrigerate until ready to serve.
  • 2
    Preheat oven to 220°C fan-forced. Melt butter in a 22cm-diameter ovenproof frying pan over high heat; stir in sugar and vinegar. Cook, swirling in pan, until a dark caramel forms (3-5 minutes).
  • 3
    Remove pan from heat and scatter over garlic and thyme. Arrange tomatoes in one layer so they fit snugly into pan.
  • 4
    Roll out pastry to approx. 2cm larger than pan. Drape pastry over tomatoes, tucking in edges to secure. Using a small knife, pierce pastry repeatedly to allow steam to escape. Bake until pastry is golden and puffed (25-30 minutes). Remove from oven and rest for 5 minutes. Holding pastry with one hand, gently pour out excess liquid into a jug and discard. Carefully invert tart onto a serving platter.
  • 5
    Serve warm tart topped with whipped feta, extra thyme, and scattered with micro marigold.