Pastry perfection
Jun 02, 2019
3 minutes
TOMATO TART WITH WHIPPED FETTA & SPINACH
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6
3 sheets frozen puff pastry, just thawed
6 slices prosciutto (90g)
2 cups (120g) baby spinach leaves
350g jar marinated fetta in oil
extra virgin olive oil, plus 1 teaspoon extra
1kg heirloom tomatoes
1 teaspoon vinegar
1 Preheat oven to 220°C/200°C fan. Grease a 30cm tart tin.
Stack pastry sheets. Roll out pastry on a lightly floured surface until large
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