Breakfast/Brunch/ Sides/ Vegetarian

HALOUMI & TOMATO TART

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Ingredients

  • Serves 6:
  • ​1 sheet puff pastry, thawed
  • ​1/2 cup Pesto Sauce
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 pound halloumi cheese
  • 2 tablespoon olive oil
  • ​salt and pepper, to taste
  • 1 teaspoon dried oregano
  • ​1/4 cup pine nuts (optional)

Instructions

1

Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

2

​Place the thawed out puff pastry on a work surface dusted with some flour. Roll it out in either a square or a rectangle. About an inch bigger than it is. If rolling it out into a rectangle, it should fit snug inside a half sheet baking pan (16.5 x 11.38 x 1 inches)

3

​Place the puff pastry in a half sheet baking tray lined with parchment paper.

4

​Using a knife, scour it all along the border (about an inch) to create a crust. Poke holes using a fork all throughout the inside of the border that has been created. This will keep the inside from rising while the border forms into a puffy, flaky crust. Creating a beautiful tart.

5

​Place the sliced tomatoes in a bowl, drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.

6

​Slice the halloumi cheese into squares double the size of the tomatoes.

7

Spread the pesto sauce along the inside of the tart.

8

​Create a row of tomatoes. Layer the halloumi next and continue until the inside of the tart is filled with halloumi and tomato slices.

9

​Note: If you notice that the Haloumi cheese is running out, cut some of the larger pieces in half.

10

​Sprinkle the pine nuts over the halloumi and tomatoes.

11

Brush the border of the pastry with the juices from the tomato marinade.

12

Bake for 20-25 minutes.

13

​Serve warm.

14

​Enjoy!

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