You can change the character of this tart by using other herbs and a different cheese, so hold on to the recipe. Basil and Parmesan are good, or thyme and cheddar.
Feta with coriander, chilli and slivers of preserved lemon is also very nice. Don’t skip heating the baking sheet. If you put the tart in the oven on a cold sheet, the pastry won’t cook through properlyPrep time: 20 minutes | Cooking time: 2 hoursFour to sixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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