Sometimes you can lavish time and effort on creating an intricate meal, and sometimes you want something tasty in an instant. A lot of people think that pastry falls into the “difficult” category, but this is not true! This tart is based on a cookery course I attended at Cordon Vert in Hampstead last autumn. It’s such a quick and easy recipe and a great way to use up whatever you have left in the fridge. You can also add other thinly sliced vegetables and any cheeses (works with hard or soft cheeses – try St Agur), or even use the basic pastry in sweet dishes. I find the olive oil works well with Middle Eastern desserts.
To make the pastry:
• 3 tablespoon plain flour
• 1 tablespoon olive oil
Mix the flour, oil and a little water in a bowl and mix gently until it just comes together. Put into cling film and leave at room temperature for 20 minutes. Done!
To make the tart: put the oven at 200 degrees. Roll the pastry out very thinly, and place on a baking sheet. Add very thinly sliced haloumi cheese, quartered cherry tomatoes and sprinkle over some freshly ground black pepper. Bake for 15-20 minutes until the pastry is golden, remove from the oven, cut into slices and enjoy!
Couple of notes: as there is no salt in the dough, you may prefer to use stronger ingredients (hence haloumi). Also, I sprinked a little pomegranate syrup on the tart before baking to provide a little extra kick.