Thin summer tart "à la grecque"

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 1 tomato
• 2 1 cucumber
• 3 80 g feta
• 4 50 g cream
• 5 1 tablespoon lemon juice
• 6 herbs of your choice
• 7 1 spring onion (scallion)
• 8 200 g Puff or flaky pastry (pâte feuilletée)
• 9 1 tablespoon olive oil
• 10 chive flowers
• 11 fine (or table) salt
• Total weight: 785 grams

Times:

Preparation	Cooking	Start to finish
31 min.	20 min.	51 min.

Step by step recipe

• 1: Peel 1 tomato and slice thinly.
  Salt the slices on both sides, then lay on a wire rack to drain excess juice.
• 2: Peel 1 cucumber, cut in half lengthways (and across if it's long).
  Use a teaspoon (or better still, a pommes parisiennes spoon), to scrape the seeds out of the middle.
• 3: Slice the cucumber.
• 4: Put the cucumber slices in a sieve, sprinkle with fine salt, mix well and leave to drain over a bowl.
• 5: Put 80 g feta, 50 g cream and 1 tablespoon lemon juice into a high-sided jug or bowl. Blend together.
• 6: Finely chop herbs of your choice (chives, parsley and chive flowers here) and 1 spring onion (scallion).
• 7: Add the herbs and onion to the cream-feta mixture.
• 8: Bake the puff pastry in a disc, kept flat between 2 baking sheets, until golden. Leave to cool to give a thin, crisp tart base.
• 9: Spread the cooled pastry with the herb-cheese mixture.
• 10: Arrange a circle of tomato slices.
• 11: Then cucumber on top.
• 12: Scatter a few chive flowers or thyme leaves (if possible) over and drizzle with a little olive oil.
  Your tart is ready.

Remarks

You can use mascarpone instead of the cream in stage 5.
If you don't have any chive flowers, use a few thyme leaves instead.

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