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Spring Onion, Tomato & Feta Tart


Recipe Info

  • Servings : 6
  • Cook Time : 35m
  • Ready In : 35m


  • 250g puff pastry
  • little our, for the tray
  • 1 egg, beaten
  • 2 tsp olive oil
  • 100g cottage cheese
  • 85g cream cheese
  • zest 1 lemon
  • 2 tbsp each snipped chives and chopped parsley
  • 1 tbsp chopped mint
  • 100g Feta cheese, crumbled
  • bunch spring onions, cut in half
  • 2 tomatoes, sliced


Step 1

Heat the oven to 200°C. Roll out the pastry to about 15 x 30cm, the thickness of 1⁄2 cm, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don’t go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with the beaten egg and bake for 15 minutes.

Step 2

Mix the cottage cheese, cream cheese, lemon zest, herbs and half the feta in a bowl with salt and black pepper.

Step 3

Remove the tray from the oven, squash down centre of the tart and spread with cheese the mixture. Place the spring onion and tomato along length of the tart. Brush with a little olive oil and bake for 20 minutes more. Take out of the oven and scatter the rest of the feta. Serve warm.

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