I posted the recipe for my potato, goats cheese & thyme tart a few weeks ago: this is the matching tart that I made at the same time. Just as simple, just as quick to cook, it’s as good cold as it is hot. Don’t be scared off by the summer savory, (there was some growing in my mother’s garden), lots of other herbs work would just as well. Basil is the obvious substitute, but thyme, marjoram/oregano, maybe even rosemary would work too.
So the recipe is the same as for the potato tart, but I’ll repeat it here for ease of use:
Take half a slab of pre-made puff pastry, & roll it thin on a floured board, before transferring it to a greased baking tray.
Lightly score a box about an inch in, before piling on halved cherry tomatoes and crumbling over about a third of a block of feta. (It would work just as well with goats cheese.)
Then I strewed over the herbs, splashed on some olive oil, and liberally added sea salt & freshly ground black pepper.
If I had remembered, I would also have painted the pasty edges with a beaten egg. But I forgot. Too busy eating the extra cheese.
It cooked for about 15–20 minutes at 180C/350F/gas mark 4. It looks like a lot, but I used the other half of the pasty slab for the potato tart, and we ate both of them for a Saturday lunch between four of us in one sitting, accompanied by a simple green salad.