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Mix-A-Mato® And Monterosa® Tomato Tart With Olive Haloumi Pastry Recipe

Entertaining

Entrées

Mix-A-Mato® And Monterosa® Tomato Tart With Olive Haloumi Pastry  Recipe
  • Perfection Fresh Australia

    Prep Time

    30 mins + 1 hour chilling

  • Perfection Fresh Australia

    Cook Time

    45 mins

  • Perfection Fresh Australia

    Course

    Lunch

  • Perfection Fresh Australia

    Difficulty

    Beginner

  • Perfection Fresh Australia
  • Perfection Fresh Australia

Ingredients List

Perfection Fresh Australia 6

Olive & Haloumi Pastry

Method

  1. STEP 1For the olive and haloumi pastry, place the olives in a food processor. Pulse until roughly chopped. Remove to a bowl. Add the flour and butter to the processor. Pulse until the mixture resembles fine breadcrumbs. Add the haloumi, olives and milk. Pulse until the pastry just comes together.
  2. STEP 2Preheat the oven to 200°C fan forced. Roll the pastry out to a 30cm round. Press into a 22cm (base) 23cm (top) springform pan, the pastry should come 4cm up the side of the pan. Trim any excess. Refrigerate until firm (about 1 hour).
  3. STEP 3Meanwhile, place the Mix-a-Mato® and Monterosa® heirloom tomatoes in a shallow dish. Pour over the dressing. Stir the yoghurt and tahini together until well combined (see tip). Season. Refrigerate the tomatoes and yoghurt until ready to assemble.
  4. STEP 4Line the pastry with baking paper. Half fill with rice or baking beans. Bake for 18-20 minutes until the pastry edges are light golden. Remove the paper and rice, bake a further 20-25 minutes until the pastry is golden. Cool for 15 minutes in the pan, then remove the tart to a wire rack to cool completely.
  5. STEP 5Just before serving, dollop the tahini yoghurt over the base of the tart. Top with the spinach and basil. Drain the dressing from the tomatoes, reserving the dressing. Spoon over the tomatoes into the tart. Season well. Cut into pieces and serve with the reserved dressing on the side.
Tips TipTo make your own Italian dressing, whisk ¼ cup (60ml) extra virgin olive oil, 1 tbs (20ml) red wine vinegar, 1 tsp each Dijon mustard, raw sugar and chopped herbs. Season well.
Tips TipThe tahini yoghurt may taste strong on its own, but the taste is balanced when it’s added to the tart.

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