Fetta & Roast Tomato Tart
Organic, biodynamic, organic wine, biodynamic wine, Australian wine, organic winery, Mudgee, regenerative agriculture, organic restaurant, regional produce
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Fetta & Roast Tomato Tart

Fetta & Roast Tomato Tart with Minted Broad Bean & Asparagus Salad

Kim has always been a master at cooking from the garden (or leftovers in the fridge), and at this time of year, she is in no shortage of ingredients. The garden is still bursting with fresh organic produce; tomatoes, asparagus, board beans, mint, thyme, you name it. So much so that Kim has combined three simple seasonal recipes into one savoury tart for you to enjoy at home.

Starting with good quality pastry (we make our own using generous amounts of Pepe Saya butter, however we’ve named a few great pre-made options for you below too), then topping this with Mudgee’s High Valley fetta, an easy homemade roast tomato & chilli sauce (don’t forget to make extra to keep for later) and a fresh minted broad bean & asparagus salad.

Kim whipped this up in about 45 minutes using our Belling Oven, and it generously feeds 4 people as an entree or light meal. The roast tomato & chilli sauce is an especially useful way to preserve the large amount of tomatoes our garden produces for use all year round, we suggest trying it with pasta or alongside homemade sausage rolls also.

Find the full ‘Fetta & Roast Tomato Tart with Minted Broad Bean & Asparagus Salad’ recipe below, download it for later and watch the video of Kim making her version for inspiration. It’s a classic Kim Currie dish, so we hope you enjoy it as much as we did!


Tart Base
  • 400g sheet puff pastry

We make our own, but Careme & Pepe Saya have authentic versions if you’d prefer to buy it.

This is a Persian style that we are lucky enough to have produced in Mudgee. But any good quality crumbly, creamy style will work.

Minted Broad Bean & Asparagus Salad
  • 1kg broad beans (approx 100g hulled and peeled)
  • 1 bunch asparagus
  • 1 bunch mint
  • 1 bunch flat leaf parsley
  • 100ml extra virgin olive oil
  • Juice of a lemon or 100ml verjuice
Roast Tomato & Chilli Sauce
  • 2kg very ripe, flavoursome tomatoes
  • 1 medium red onion
  • 2 or 3 red chilis
  • 250ml good quality extra virgin olive oil
  • 125ml chardonnay vinegar
  • Several cloves of peeled garlic
  • Small bunch of fresh thyme
  • Good quantity of sea salt & freshly cracked black pepper
Zin’s Tip: We make miles of this tomato sauce while the tomatoes are in season and then can enjoy it in a variety of ways year round.


Check out our video below to see how Kim did it.
For the roast tomato sauce 

  1. Preheat one section of your Belling oven to 180 °C
  2. Roughly chop the tomatoes, red onion, garlic & chilli.
  3. Combine these with the remaining ingredients in a bowl and toss together.
  4. Place in a heavy based pan and roast in oven for 30 minutes, stirring occasionally.
  5. Keep chunky & set aside for use on the tart. For any leftover mix, roughly pulse in a food processor for use as additional serving sauce with the tart, or place in a sterilised jar while hot for another day.

For the tart base

  1. Preheat another section of your Belling oven to 220 °C
  2. Fold the sides of the sheet of puff pastry to create an oblong sheet with edges to hold contents.
  3. Bake in the hot oven until golden brown, approx 10-12 minutes.

For the bean & asparagus salad

  1. While the pastry is cooking, peel the broad beans and cut asparagus into smaller pieces. If beans are very young you can single peel them, or double peel the bigger beans.
  2. In a pot of boiling water blanch the broad beans & asparagus (or lightly grill if preferred).
  3. Toss the cooked beans and sliced asparagus in a bowl with shredded mint & parsley leaves, olive oil and lemon juice (or verjuice).
  4. Season with sea salt and fresh cracked black pepper.

For the assembly

  1. Crumble the fetta over the cooked puff pastry and add a generous amount of the roast tomato mix, then return to the oven briefly to warm through.
  2. Remove from the oven and pile the salad on top of the tart.
  3. Serve immediately, with extra roast tomato & chilli sauce on the side.

Recipe by Kim Currie, Photos by Tim White.