Recipe

Bolognese, tomato and feta tart

This clever tart recipe uses versatile bolognese sauce and tops it with olives, cherry tomatoes and rocket to create the perfect light and easy dinner

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Find out how to make versatile basic bolognese sauce.

Ingredients

  • 1 1/4 cup basic bolognese sauce
  • 2 sheets frozen puff pastry, thawed
  • 250 gram mixed cherry tomatoes, halved
  • 1/2 cup pitted olives
  • 100 gram feta cheese, crumbled
  • 1/2 cup grated cheddar
  • 1 cup rocket leaves to serve

Method

  • 1
    Preheat oven to 220°C. Line two trays with baking paper.
  • 2
    In a medium saucepan, simmer bolognese sauce on medium for 8-10 minutes until it reduces slightly. Cool.
  • 3
    Score a 2cm border around each pastry sheet by dragging a small sharp knife over. Place sheets on trays and bake for 10 minutes until puffed up and beginning to colour. Cover with a clean tea towel and gently flatten centre.
  • 4
    Spread each tart with bolognese sauce, staying within the border. Top with tomatoes, olives, feta and cheddar cheese.
  • 5
    Bake for a further 10-15 minutes until edges of tart are golden brown and cheese has melted. Serve tart topped with rocket.

Notes

  • For a variation, replace cheddar with mozzarella and add sliced artichoke hearts.