denmark feta & roast tomato tart

To roast the tomatoes: Blanch the tomatoes in boiling water, plunge into iced water and peel. Cut into quarters, remove seeds, lay onto oven tray and sprinkle with seasoning, garlic and a little olive oil. Bake in a 150 degrees C oven for approximately 40 minutes.

Line round tart molds with pastry. Blind bake @ 180 degrees C for approx 15 minutes till cooked through. Cool. Sweat onion & garlic in butter

add Madeira and plenty of seasoning, cook a further minute. Cool. Line base of tart with onion mix, lay over cheese. Whisk eggs and cream together, season well, add chopped parsley and pour into tart. Cook at 140 degrees C for approx 40-50 minutes till centre has just stopped wobbling.

To make the salad: Whisk dressing ingredients together. Toss through frisee, lay on top of tart and finish the dish with a 'blessing' of 3drops Extra Virgin Olive Oil.

Ingredients for a tart to serve 6

650gr brisee pastry

1 brown onion finely chopped

1 clove fresh garlic, crushed

1/2 cup fresh flat leaf parsley chopped

2 tablespoons Madeira

50gr 3drops Extra Virgin Olive Oil

150gr Denmark feta broken into small pieces

260 ml cream

3 each 50gr eggs

sea salt

freshly ground black pepper

Roast tomatoes:

3 large ripe tomatoes

sea salt & pepper

drizzle 3drops Extra Virgin Olive Oil

1 clove garlic, crushed

Frisee salad:

250gr frisee, picked & washed

Dressing:

40ml walnut oil

70ml 3drops Extra Virgin Olive Oil

20ml Taste Mount Barker Chardonnay Verjuice

sea salt & pepper

Little extra 3drops Extra Virgin Olive Oil for drizzling