Farmers Market Tart
Vary the vegetables on this tart according to the season and the fresh produce from your local farmers’ market. It’s quick, easy and fresh, and makes a great lunch served with a fresh green salad, made with a variety of salad leaves, a chopped avocado and a dressing of lemon juice, olive oil and salt and pepper.
- 500g puff pastry
- 1 free-range egg, beaten
- 3 large tomatoes, sliced
- 2 red peppers, cut into strips and gently fried in olive oil
- 6 Sicilian-style sausages (pork and fennel), chopped into small pieces
- 200g feta cheese, crumbled
- ½ cup pitted olives
- fresh parsley, chopped
Pre-heat the oven to 225°C.
Roll the pastry out to fit a baking tray (400mm x 300mm).
Brush the pastry with the beaten egg. Lay the tomatoes evenly over the surface.
Scatter the strips of pepper and sausage on top of this.
Crumble the feta cheese over, dot with the olives and season with salt and pepper. Finally add the parsley, and bake in the pre-heated oven for 30 minutes or until the pastry is crisp and golden.
John Hawkesby’s wine recommendation
Fox Junior 2008
Awa Valley 2007
Waimea Barrel Selection 2008