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• Refrigerate for 20 min.
• Preheat the oven to 180˚C/ Gas Mark 4.
• Place a sheet of parchment paper on top of the pastry and ll the tin with dry beans (you can also
use dry rice, dry lentils or pie weights).
• Pre bake for approx. 20 min in the oven until the pastry is a light, golden brown colour (ensure you
do not overcook the pastry as the case will be going back into the oven).
• Remove the beans/rice/lentils or weights from the pastry tray.
Tomato mix
• Set up the ne grating/shredding disc in the large work bowl and process the cheese on ‘HIGH’.
• Remove the disc and set up the small work bowl with the small chopping/mixing blade.
• Place all the ingredients in the small bowl and process for 1 min on ‘LOW’.
Caramelised onions
• Set up the ne slicing disc in the large work bowl and process the onions on ‘HIGH’.
• Melt the butter in a pan, add the onions and stir over medium heat until they start colouring to
golden brown.
Garnish
• Stab each cherry tomato with the tip of a knife.
• Blanch in boiling water for 10 seconds then in ice cold water until cold.
• Peel the tomatoes and lay them on a baking tray lined with parchment paper.
• Cook in a 100˚C heated oven for 1 hour 30min (or when they reduce by half their size).
• In the meantime, spread the tapenade on the bottom of the pastry case.
• Place the caremalised onions on the top, crumble the feta and pour the tomato mix over until you
reach a depth of 2/3 of the tart case.
• Bake in a 160˚C/ Gas Mark 3 heated oven for 30 min until the mix is completely set.
• Place the cherry tomatoes on the top and shine with a little olive oil and a brush.
Presentation
• Pipe small amounts of the tapenade, green and red pesto on the top.
• Crumble some more feta.
• Scatter basil cress on the top.
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