Here's the recipe! A sheet of ready rolled shortcrust pastry 125g garlic and herb roule 1 tbsp milk 400g *may vary depending on size* of tomatoes 1 beaten egg A handful of finely grated parmesan A large handful of crumbled Feta Salt and ground black pepper Lay the sheet of pastry on a lined baking tray Heat the oven to 200C Add the roule to a bowl, add the milk and beat until combined. Spread evenly over pastry, leaving roughly a 1 inch gap around the edge. Thinly slice the tomatoes *discard the ends* and add a single layer of tomatoes on top of the cream cheese. Fold over the edge of the pastry all the way around to create a crust. Brush with beaten egg and sprinkle generously with parmesan cheese. Crumble feta over the sliced tomatoes and season with salt and pepper. Bake in the oven for 20-25 minutes until the pastry is golden
Here's the recipe!
A sheet of ready rolled shortcrust pastry
125g garlic and herb roule
1 tbsp milk
400g *may vary depending on size* of tomatoes
1 beaten egg
A handful of finely grated parmesan
A large handful of crumbled Feta
Salt and ground black pepper
Lay the sheet of pastry on a lined baking tray
Heat the oven to 200C
Add the roule to a bowl, add the milk and beat until combined.
Spread evenly over pastry, leaving roughly a 1 inch gap around the edge.
Thinly slice the tomatoes *discard the ends* and add a single layer of tomatoes on top of the cream cheese.
Fold over the edge of the pastry all the way around to create a crust. Brush with beaten egg and sprinkle generously with parmesan cheese.
Crumble feta over the sliced tomatoes and season with salt and pepper.
Bake in the oven for 20-25 minutes until the pastry is golden