TOP OF THE TARTS
Freeform Tomato Gozleme Tart
Serves 4, Prep and Cook 1 hour
2 sheets frozen puff pastry, just thawed
½ x 450g punnet medley tomatoes, halved
Rocket leaves and lemon wedges, to serve
FILLING
250g packet frozen spinach, thawed (see Tip)
250g fresh ricotta
200g firm feta, crumbled
¹/ ³ cup finely grated parmesan
2 green spring onions, finely chopped
1 egg, lightly beaten
To make filling, squeeze out excess liquid from spinach. Place spinach in a large bowl with ricotta, feta, 2 tblsps of
