Name: Whipped feta and cherry tomato tart
Ingredients: Serves: 2–4; 2 sheets puff pastry, thawed; 1 jar of YAY! Foods plant-based feta, drained (see tip); 3 tbsp Greek style dairy-free yoghurt; 1 punnet cherry tomatoes, sliced; 1 tablespoon of capers; 1 brown onion, thinly sliced; Small handful of fresh dill plus extra to serve; Salt and pepper to taste; Splash of olive oil

Whipped feta and tomato tart by YAY! Foods - slice on marble bench with cherry tomatoes and herbs

Ingredients

Serves: 2–4

2 sheets puff pastry, thawed
1 jar of YAY! Foods plant-based feta, drained (see tip)
3 tbsp Greek style dairy-free yoghurt
1 punnet cherry tomatoes, sliced
1 tablespoon of capers
1 brown onion, thinly sliced
Small handful of fresh dill plus extra to serve
Salt and pepper to taste
Splash of olive oil

Method

Preheat oven to 200C. Cut a 1-inch border from one sheet of puff pastry and layer on top of the other sheet.
Prick the centre of the pastry with a fork to minimise it rising, then bake for 15–20 minutes or until golden brown.
In a medium sized frying pan, add a splash of oil on medium heat. Add sliced onion and cook until caramelised. (Pro tip: The oil contained in your jar of YAY! Feta is a secret weapon for frying.)
In a blender, combine the yoghurt and feta (adding a spoonful or two of the oil from the YAY! Food jar) and blitz until smooth.
Transfer feta mixture into a bowl. Roughly chop the dill and mix to combine, then add salt and pepper to taste.
When the tart is prepared, pour in the feta mixture. Top with caramelised onion, cherry tomatoes, capers, and a few sprigs of extra dill to serve.

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