Feta tart

A simple, beautiful tart that's a great accompaniment to a delicious new pickle or relish.

Serves: 6


1 roll ready-made shortcrust pastry
1 cup (250ml) cream
2 large lightly beaten free-range eggs
2 sliced spring onions
1 handful chopped chives
1 chopped red chilli
350g broken into chunks organic feta cheese
sea salt and milled pepper
1 jar Totally Wild Cape Aloe Pickle


Preheat oven to 180°C. Roll pastry out until ½cm thick and line a 20–25cm tart tin. Bake blind* for 10 minutes. Mix together the cream, eggs, spring onions, chives, chilli, feta and seasoning. Pour into the tart case and bake for about 20 minutes or until the filling is set and the top is golden. Serve sliced at room temperature with a dollop of aloe pickle.

* To bake blind: This is done to prevent the pastry from absorbing the filling and going soggy. Cover pastry with baking paper and sprinkle with dried beans to prevent the pastry from rising. Bake in a pre-heated 180°C oven for 10 minutes. Remove paper and beans. Allow to cool before filling.

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