Tart Filling

• 450g (roughly) sliced green tomatoes, sliced about 1/4 inch thick
• 100g Feta Cheese
• 1 medium onion, sliced
• 1 green chili pepper or 1 jalapeno, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 ½ tsp thyme
• 1 ½ tsp basil

Crust

• 140g plain flour, plus extra for dusting
• 70g  butter or vegan equivalent (cold)
• 60ml water

Method

Pastry

• Mix flour and butter until crumbly then add water and bring together to make the pastry – don’t overwork.  Wrap in cling film and leave to rest in fridge for at least 1 hour.
• Roll out pastry and place in the base of the Remoska, pressing up into the sides.
• Prick the bottom gently with a fork in several places.
• Place a crumpled baking sheet inside the pastry along with baking beans and blind bake for 25 minutes.
• Remove the baking beans and baking paper and bake for a further 10 minutes.

Green Tomato Filling

• Lightly sauté garlic, onions, and pepper(s) in olive oil for 3 to 4 minutes, remove from heat.
• Mix salt, pepper, thyme and basil together for the seasoning, set aside.

Bringing it together….

• Add about half the onion mixture to the tart base then half the feta cheese, crumbled
• Layer on the sliced green tomatoes, overlapping them
• Add the other half of the Onion mix and top with the remaining cheese.
• Bake for 40 minutes.