At Native State, the importance of nutrition and the enjoyment of our food choices go hand in hand.
In this month’s recipe we share a delicious savoury mediterranean tart. It’s gluten free and combines the delicious flavours of the Mediterranean into every bite….Enjoy.
Ingredients
- 1 tbsp. Olive oil
- 2 Red onions sliced
- 8 Baby plum tomatoes
- 8 Olives pitted
- 1 sheet Ready Rolled GF puff pastry
- 3 tbsp. Basil pesto
- 100g Sheep feta
- 1 Egg, beaten
Method
Preheat oven to 220°C
Lightly oil a flat baking tray
Put the onions and tomatoes on a baking tray and drizzle them lightly with olive oil
Roast for 15-20 minutes, then allow to cool slightly
Unroll a pastry sheet and lay on a baking sheet
Score the pastry with a sharp knife about 1cm from the edge
Spread basil pesto on the pastry within the scored line
Top the pastry with the roasted vegetables, olives and fetta, brush the borders with the beaten egg
Bake for 12 – 15 minutes, until the borders are risen and golden brown.
Recipe by Jo Rushton.
