Roasted Cherry Tomato Tart with Asparagus and Greek Feta

Summertime cuisine always reminds me of easy and quick dinners and eating alfresco on the patio, enjoying the outdoors.  How about you?  Do you enjoy cooking in the summer or grilling every meal outdoors?  I must admit that I still look to cook no matter the heat but my focus shifts to meals that can be easily eaten outdoors and are more portable.  Foods that complement a big summer salad and other grilled sides.

Fresh asparagus, tomatoes, and all the summer fruit, I love eating, cooking, and baking with it all!

I was in for a real treat this month with a beautiful selection of products from Italy and from Indonesia.  I love that every month I get to go on a culinary world tour and try a new condiment or cuisine staple.  It makes cooking all that more exciting and gives new meaning to #PlayWithYourFood with the PC Black Label Collection!  Let’s explore this month’s box:

PC Pasta Flour: 

Milled specially for pasta dough, this “00” flour is the finest grade of flour cold-milled in Italy. With a silky soft texture, it’s perfect for creating traditional fresh pasta and gnocchi dishes for a taste of Italy from your very own kitchen.

PC Sambal:

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

PC Roasted Cherry Tomatoes:

When sweet Italian-grown cherry tomatoes are slow-roasted in the oven for eight hours, the bright juices concentrate into deep, rich savoury flavours. Bottled in extra virgin olive oil and sunflower oil with garlic oregano and basil, these roasted cherry tomatoes make a mouthwatering addition to pizzas, salads, panini sandwiches or antipasti platters.

Eating seasonal produce is easy to do in Canada and we are spoiled with such beautiful produce in the summer months that is grown right here in our backyards, and what

better than to pair in-season asparagus with this month’s PC Roasted Cherry Tomatoes .

 

This is an easy summer tart that truly shows off beautiful produce and it’s the perfect meal.  I have paired the PC Roasted Cherry Tomatoes with creamy Greek feta cheese, crisp asparagus and fresh oregano and thyme all nestled into a buttery puff pastry tart.  I encourage you to play with your food and experiment in the kitchen with these wonderful products.

I hope you enjoy the recipe and as always, I would love to see your recreations. Simply hashtag your creations #hautesucre on social media channels.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

(This post is sponsored by President’s Choice. I used their to PC Roasted Cherry Tomatoes to make this beautiful Roasted Cherry Tomato Tart.)

 

Roasted Cherry Tomato Tart with Asparagus and Greek Feta Recipe

Ingredients:

 1 sheet PC Butter Puff Pastry
1 bunch asparagus, trimmed and thinly sliced
1 cup goat/sheep’s feta PC Goat’s Milk Feta Cheese
1/2 cup PC Roasted Cherry Tomatoes
1/2 cup heavy cream
1 large organic egg
2 garlic cloves, minced
Kosher salt
Fresh cracked pepper

Fresh oregano
Fresh thyme

Directions:

Preheat oven to 450°F

1. Line an 8″ pie tray or tart ring with the puff pastry sheet, trim the edges to fit. Reserve the excess dough for a braided crust, if desired.

2. Layer the thinly sliced asparagus into the base of the tart.  Sprinkle over the feta cheese.

3. Arrange the roasted cherry tomatoes over top and drizzle 1 tblsp if the reserved oil from the jar over top.

4. Sprinkle fresh oregano and thyme leaves over the tart. Refrigerate for 15 minutes.

5. In a small bowl, whisk the cream, egg, garlic cloves, salt and pepper.

6. Remove the tart and pour over the whisked cream mixture.

7. Transfer to a preheated oven 450°F and bake for 30 minutes until the pastry is cooked through. Let it rest for 10 minutes before cutting.

8. Serve with a side salad. Enjoy!

 

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