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Tomato and Feta Tart

A light summer tart with tangy feta, toasted fennel seeds, and juicy tomatoes, all wrapped in a nutty wholemeal spelt pastry.
Prep Time27 minutes
Cook Time32 minutes
Servings: 6 slices

Ingredients

Pastry:

  • 100 g white spelt or plain flour
  • 80 g wholemeal spelt flour
  • 90 g unsalted butter chilled and diced
  • 3 tbsp cold water
  • 1 good pinch of salt

Filling:

  • 100 g crème fraîche or double (heavy) cream
  • 80 g whole milk
  • 3 large free-range eggs
  • 30 g Parmesan finely grated
  • 110 g feta cheese crumbled
  • 1 large spring onion or 2 small, thinly sliced
  • 1.5 tsp fennel seeds toasted
  • 320 g mixed size tomatoes
  • Salt and freshly ground black pepper

Instructions

Pastry:

  • In a large bowl (or food processor), combine the plain flour, wholemeal spelt flour, and salt.
  • Add the chilled butter and rub in with your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs.
  • Add the cold water, mixing until the dough just comes together.
  • Bring the dough into a ball, flatten into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
  • Roll out the chilled pastry on a lightly floured surface to about 2–3mm thick. (Or roll out on a large piece of parchment paper, then flip it over to line the case).
  • Line a 24cm tart tin with the pastry, pressing it gently into the corners and up the sides. Trim, leaving a slight overhang. Chill again for 20 minutes.
  • Preheat the oven to 180°C (fan 160°C) / 350°F / Gas Mark 4.
  • Line the pastry with baking parchment and fill with baking beans or rice.
  • Bake for 15 minutes, remove the baking beans and paper, then return to the oven for 8–10 minutes until the base is dry and lightly golden.

Filling:

  • Toast the fennel seeds in a dry pan over medium heat for 1–2 minutes until fragrant. Set aside.
  • In a bowl, whisk together the crème fraîche, milk, and eggs until smooth. Stir in the Parmesan and some freshly ground pepper. Scatter the crumbled feta, sliced spring onion, and tomatoes (slice the large ones, but leave the cherry tomatoes whole) evenly over the base of the blind-baked tart case. Pour the egg mixture over the top, allowing it to settle around the ingredients, not covering the larger sliced tomatoes. Finally sprinkle over the fennel seeds.
  • Bake in the preheated oven for 28-32 minutes, or until the filling is just set and golden on top.
  • Allow to cool slightly before serving, best served warm.