200ml crème fraiche*
70g Danish feta cheese
1 tablespoon garlic chives or chives, finely chopped
Sea salt & cracked pepper
12 x 60mm pre baked savoury tart cases (store bought)*
½ punnet red grape tomatoes, halved
½ punnet gold grape tomatoes, halved
- Preheat oven to 190°C (370°F) fan-forced. In a food processor, combine crème fraiche, feta and eggs and blend until smooth. Add chives and season with salt and pepper.
- Place pastry cases on a baking tray and pour in cream mixture. Bake in the oven for 10 minutes until set, remove from oven. Place 4 halves of each colour of the grape tomatoes alternatively on top of each tart. Lightly press down so they sit better and season with cracked pepper. Return to the oven and bake for a further 10 minutes or until tarts are golden, remove from the oven.
On a serving platter, arrange tomato tarts on the plate and garnish with a sprig of basil on each tart.
You can buy pre-baked savoury tart cases and crème fraiche at most supermarkets and gourmet food stores.