Roasted Tomato & Feta Tart ｜烤番茄羊奶芝士撻
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。A light and sunny tart that captures the taste of summer — juicy cherry tomatoes and creamy feta baked on crisp puff pastry.
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
Yves Tips!
番茄乾味道濃郁，使用前需以熱水泡軟。一般大型超市或歐洲食材店均可找到。 Sun-dried tomatoes add depth of flavour — soak them in hot water before use for a softer texture.