Serves: 4


  • 1pkt (400g) frozen puff pastry
  • 4 cloves garlic
  • 5ml (1 tsp) olive oil
  • 250ml (1 cup) shredded feta cheese
  • 1 can (410g) ALL GOLD whole tomatoes, drained
  • 45ml (3 tbsps) chopped fresh basil
  • Salt and freshly ground black pepper

Preparation method

Preheat oven to 190°c. Grease a loose bottomed square or rectangular tart tin. Press puff pastry on bottom and up sides of tart tin. Bake blind for 10 minutes; set aside. Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil, drizzle with olive oil. Fold foil to seal. Bake in oven for 30 minutes; cool. Squeeze pulp from garlic cloves and spread into bottom of baked pie crust. Sprinkle ½ cup feta cheese over garlic. Slice ALL GOLD whole tomatoes, arrange over feta cheese. Sprinkle with fresh basil, season with salt and freshly ground black pepper. Top with remaining feta cheese. Reduce oven heat to 180°c, bake in oven for 45 minutes or until tart is lightly browned. Serve with a green salad. Cook’s note: how to bake blind: place baking paper on the pastry in the tart tin, weigh it down with store bought baking beans, dried beans or rice. Bake in hot oven for 10 minutes. This will ensure that the pastry is cooked through and is not soggy.

Courtesy of ALL GOLD