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  • New Zealand Woman’s Weekly

    Make it with FIVE!

    Nov 06, 2022 4 minutes

    Tomato tart with whipped feta & spinach

    SERVES 6
    PREP + COOK TIME 1 HOUR

    FIVE INGREDIENTS

    3 sheets frozen butter puff pastry (550g)
    6 slices prosciutto (90g)
    2 cups (120g) baby spinach leaves
    350g jar marinated feta in oil
    1kg heirloom tomatoes

    STAPLES

    Extra virgin olive oil, plus
    1 teaspoon extra
    1 teaspoon vinegar Salt and pepper

    1 Preheat oven to 220°C/200°C fan. Grease a 30cm tart tin.

    2 Stack just-thawed pastry sheets on top of each other. Roll out pastry on a lightly floured surface until large enough to line tart tin. Ease pastry into tin, trimming the edge. Prick base all over with a fork. Place a 24cm cake pan or round oven tray in the centre of tart to weight

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