A light and sunny tart that captures the taste of summer — juicy cherry tomatoes and creamy feta baked on crisp puff pastry. Simple yet full of flavour, it’s the kind of dish you can whip up effortlessly for brunch, afternoon tea, or a cosy get-together. The tanginess of the tomatoes perfectly balances the saltiness of the cheese, while the buttery crust adds the finishing touch of comfort.
這是一道充滿陽光氣息的小撻，酸香的車厘茄配上鹹香的羊奶芝士，簡單烤出層次豐富的味道。底層使用現成酥皮，不需繁複步驟，輕鬆就能完成。無論作為早午餐、下午茶或小聚派對前菜都十分合適。烤起來時滿室飄香，入口酥脆又濕潤，讓人一試難忘。
Roasted Tomato and Feta Tart 材料介紹：
Feta Cheese 羊奶芝士 — 來自希臘的經典鹽漬芝士，以羊奶或山羊奶製成，質地鬆軟帶點鹹香。烤後會微微融化，為整個撻增添濃郁層次。
Sun-dried Tomatoes 番茄乾 — 經日光曬乾的番茄，味道比新鮮番茄更濃縮。使用前建議以熱水泡軟，能釋放出獨特的酸香與鮮味。
Puff Pastry 酥皮 — 層層疊疊的酥皮是這道菜的靈魂。市售的冷藏酥皮能節省時間，烤後酥脆鬆化，讓整個小撻更輕盈。
Roasted Tomato and Feta Tart ｜烤番茄羊奶芝士撻 食譜
Roasted Tomato & Feta Tart ｜烤番茄羊奶芝士撻
Ingredients
- 1 sheet Puff pastry 酥皮
- ½ pc Onion 洋蔥 sautéed
- 20 pcs Cherry tomatoes 車厘茄 sliced
- 2 pcs Sun-dried tomatoes 番茄乾 soaked in hot water
- 30 g Feta cheese 羊奶芝士
- 1 no. Egg 雞蛋 beaten
- 100 ml Whipping cream 淡忌廉
- 80 ml Milk 牛奶
- ¼ teaspoon Salt 鹽
- ⅛ teaspoon Black pepper 黑胡椒
- for garnish Parsley 番茜
Instructions
- 預熱焗爐至180度，模具掃油備用。
- 將酥皮平均鋪入模具內，置於冷藏格備用。
- 雞蛋、淡忌廉、牛奶、鹽及黑胡椒攪拌備用。
- 取出模具，排入洋蔥、車厘茄片、番茄乾及羊奶芝士，倒入蛋漿混合物。
- 以180度焗35–40分鐘至金黃，享用時灑上番茜裝飾。
- Preheat oven to 180°C. Grease the tart tin.
- Line the tin with puff pastry and chill in the fridge.
- Whisk together egg, cream, milk, salt and pepper.
- Arrange onion, cherry tomatoes, sun-dried tomatoes, and feta in the tart base. Pour in the egg mixture.
- Bake for 35–40 minutes until golden and set. Garnish with parsley before serving.
Notes
歡迎將這篇食譜收藏起來！
📷 記得在 IG tag 我 @bonnie.yveskitchen
📩 訂閱電子報，一起慢慢煮，簡簡單單過生活。
🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 👉 Buy Me a Coffee
📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]
More Recipes
Back to HOME
Comments
No Comments