Tomato tart with whipped feta

SERVES 6 // PREP TIME 15 MINS // COOK 40 MINS (PLUS RESTING)

As an appetiser or a light meal, this tart is a celebration of produce and will only get better as tomato season hits its peak. Prepare ahead and pop into the oven as guests settle in.

30 gm unsalted butter

1½ tbsp caster sugar

60 ml (¼ cup) balsamic vinegar 2 garlic cloves, thinly sliced 12 thyme sprigs, plus extra to serve 800 gm mixed baby heirloom cherry tomatoes

375 gm sheet all-butter puff pastry, thawed (we use Carême)

Micro marigold, to serve WHIPPED FETA

80 gm feta

140 gm ricotta

2 tbsp milk

1 garlic clove, crushed

¼ tsp ground nutmeg

1 tsp lemon zest

1 For whipped feta, place ingredients in a small food processor and process until smooth and whipped. Season to taste and refrigerate until ready to serve.

2 Preheat oven to 220°C fan-forced. Melt butter in a 22cm-diameter ovenproof frying pan over high heat; stir in sugar and vinegar. Cook, swirling in pan, until a dark caramel forms

(3-5 minutes).

3 Remove pan from heat and scatter over garlic and thyme. Arrange tomatoes in one layer so they fit snugly into pan.

4 Roll out pastry to approx. 2cm larger than pan. Drape pastry over tomatoes, tucking in edges to secure.

Using a small knife, pierce pastry repeatedly to allow steam to escape. Bake until pastry is golden and puffed (25-30 minutes). Remove from oven and rest for 5 minutes. Holding pastry with one hand, gently pour out excess liquid into a jug and discard. Carefully invert tart onto a serving platter.

5 Serve warm tart topped with whipped feta, extra thyme, and scattered with micro marigold.