The Christmas season requires a plethora of sides and salads that are stylish with a wow factor but, as time is scarce, needs to be easy to make also. This Tomato tart fits the bill, the tangy fetta on the base of crunchy filo pastry, topped with your choice of cherry and heirloom tomatoes.

 Ingredients

7 sheets filo pastry

75g melted butter

60g (3/4 cup) grated parmesan

150g fetta, crumbled

1/2 cup Greek style yoghurt

300g mixed tomatoes, thinly sliced crossways

2 1/2 Tablespoons extra virgin olive oil

1 lemon rind finely grated, juiced

1 Tablespoon finely chopped spring onion

1 Tablespoon chopped basil

Method

Preheat the oven to 160 degrees Celsius

Line a baking tray with baking paper.

Place 1 filo sheet on the lined tray, brush with melted butter.

Sprinkle with grated parmesan

Repeat with the remaining 6 sheets of filo.

Fold over the sides of the filo to make a thin border

Using a fork prick the base inside the border

Bake, occasionally pressing down with a spoon to prevent it puffing up.

Cook for 20-25 minutes or until brown all over.

Set aside to cool.

In a food processor, combine fetta and yoghurt, blend until smooth.

Season with salt and pepper

Transfer the filo stack to a large serving platter, gently spread the fetta mixture over the filo inside the border.

Top with tomatoes.

Whis the oil, lemon, rind, 1 1/2 Tablespoons lemon juice and spring onions in a small bowl.

Drizzle a little dressing over the tomatoes.

Season with salt and pepper and sprinkle basil over the tart.

Yum

Mamma Marmalade