When I can’t think what else to cook – I make tarts. As long as you have some pre-made pastry to hand, dinner can be ready within 30 minutes! It doesn’t matter what pastry you use – shortcrust, puff or filo – just load on your toppings and bake in the oven, then serve with salad. It doesn’t really get much easier.
My favourite toppings for tarts depends on the season. In the summer, I love the sweet acidity of tomatoes, with green pesto, like I use in my heirloom tomato tart. In autumn, I often make pumpkin puree and use this to make my pumpkin, sage and goats cheese tart, but another autumn favourite is this pear, walnut and feta tart.
At the time of writing, it’s still summer, but I rescued a bag of unwanted pears and it just made sense.
Due to the sour cream and feta cheese used in this recipe, it’s obviously not suitable for vegans at face value, but it’s pretty easy to veganise. You can make a vegan sour cream from cashews and vegan feta from tofu – but there’s also plenty of places to buy vegan alternatives these days. So everyone’s a winner!
Prep time: 10 minutes
Cook time: 25 minutes
- 1 pack of pre-made, pre-rolled shortcrust pastry (or other pastry of your choice)
- 2-3 tbsp sour cream
- 3 pears, cored and sliced
- 100g feta cheese
- 1 handful of chopped walnuts
- 1 handful of rocket or other salad leaves for decoration
- salad leaves to serve
- 1 tbsp basil oil
- cracked black pepper (optional)
Preheat the oven to 200C.
Lay the sheet of pastry onto the baking tray and smear the sour cream all over the base.
Arrange the slices of pear evenly across the base of the tart.
Sprinkle over the feta cheese.
Bake in the oven for 25 minutes or until golden.
Remove the feta tart from the oven, sprinkle over the chopped walnuts and a few leaves of rocket or other salad leaves for decoration.
Drizzle over the basil oil, sprinkle on some cracked black pepper and serve immediately with salad leaves.
(Told you it was easy).