Provencal Tart


  • 400 gm          Pastry ball, or frozen pastry sheets
  • 1                      Onion, diced
  • 10                    Tomatoes
  • 2cl                   Garlic, crushed
  •                         Oregano, chopped
  • 1                      Red Capsicum, roasted & cleaned
  • 1                      Yellow Capsicum, roasted & cleaned
  •                         Olives, pitted
  •                         Basil
  • 50gm             Feta cheese


  • Pre heat the oven to 180c

  • Fry off the onion, garlic, and oregano till they begin to colour, in olive oil please, then add the diced tomato, reduce the heat and allow to simmer for 20 minutes, season to taste.

  • Roll out the pastry, to fit your greased baking tray, once fitted cover with glad wrap and rest in the refrigerator for 30 minutes. If using pre-packaged or frozen sheets, peel of the backing, cut to size and lay out on baking tray.

  • Remove from fridge, prick the surface all over, and blind bake in the oven for 10 – 15 minutes.

  • Now fill the pastry with the tomato, peppers, olives, basil, oregano and feta, evenly across the whole surface.

  • Heat in the oven for 15 – 20 minutes prior to serving.

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