This was so easy to make with juicy tomatoes - all the flavour of the fruit comes through when they are oven roasted. I love a bit of pastry occasionally - mindful eating means you can have whatever you fancy, whenever (including pastry!) .
Apart from being delicious roasted, tomatoes are very good for you. Much of their nutritional benefit comes from vitamins A, C and fibre and a high phytonutrient content (particularly cherry and baby plum tomatoes) which protect us from harmful free radicals (and sunburn!). The BIG thing is to keep them at room temperature as it’s been shown that storage lower than 10 degrees stops a tomato’s ripening process (during which the fruit can double its phytonutrient levels).
I took a Nigella peach tart recipe as inspiration and made this with a basket full of different sizes and coloured tomatoes. It looked fabulous. Flavoursome fresh tomatoes, soft and salty cheese with garlic in the background - it's a winning combination.
WHAT YOU NEED:
Loads of tomatoes – different colours and sizes looks good I think
Shop bought flaky pastry (block or rolled) – thawed if frozen
Block of feta cheese
100g cottage cheese
2 tsp fresh or dried thyme
2 cloves of garlic
Salt & pepper
WHAT YOU DO:
Roll out the pastry to the size of your baking tray
Score round the edge within about ¾” of the edge (don’t cut through)
Crumble your feta and mix with the cottage cheese, thyme, seasoning and crushed garlic cloves. Spread it all over the middle of the pastry, out to the edges (add a tiny bit of olive oil if you need to loosen it).
Slice or half your tomatoes and place these over the mixture, like fish scales (see my second photo).
Drizzle with olive oil and roast in the oven on 150 for about 50 minutes, or until the pastry looks relatively cooked in the middle.
I had mine with garden salad, the mister had chips 😊. This recipe serves 4 so we had enough for lunch the next day. Perfetto!