Tomato and Feta Tart with Broccoli Slaw

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 6, 2018.

When pressing pastry into the dish, you don’t make any wholes otherwise the egg will escape when baking and your tart will stick to the dish.

Ingredients

Preheat oven to 200°C. Bring a small pot of salted water to the boil. Grease a baking dish or oven tray (measuring about 15 x 20cm). Peel courgette into ribbons; cut cherry tomatoes in half; crumble feta; pick basil leaves.
Line baking dish/tray with pastry, pressing down into the corners. Trim any excess overhanging pastry from the sides.
Beat eggs with salt in a small bowl and set aside. Arrange tomatoes, courgette ribbons and feta cheese on top of pastry and pour over egg mixture.
Bake tart for 25-30 minutes, until egg is set and pastry is golden and puffed. While tart bakes, prepare the broccoli slaw. Finely chop broccoli and shred lettuce.
Cook broccoli in pot of boiling water for 2-3 minutes, until tender and bright green. Drain and rinse under cold water until cold. Place broccoli in a bowl, along with all remaining broccoli slaw ingredients. Season and toss well to combine. When tart has finished cooking, cut into 6 pieces.
To serve, place slices of tomato and feta tart onto plates, garnish with basil and serve broccoli slaw on the side.