The quietening effect of looking at the tomatoes on the bench even surprised me a little. Eyes slowly scanning over their little green surfaces, searching for that hint of red that would soon burst through. Their tiny foliage hats slowly shrivelling as their connection with the plant in which had shoved them into their small tomatoey glory was now gone.
Unceremoniously yanked out, their yellowing leaves and and wilted limbs telling me it was time. The caterpillars had also moved in, my vigilant watching had wavered and they had seized their opportunity. A greedy multilegged stampede towards the prize line- launching themselves on to the not yet ready fruit. With green tomato stuffed through out their squishy bodies. They would seemingly wave to me in indignation and a last hungry effort as I plucked and squished them off in annoyance.
It was me or them, and I had no intention of it being me. This was my biggest crop this year. No easy feat growing from those small pots in the midst of the concrete city courtyard. No easy feat.
So it was with a smidge of growers pride I made this tart. A simple one, with onions, mozzarella, fetta and those sweet little tomatoes.
Home grown little tomatoes…I salute you.
Tomato, onion and Fetta Tart
Pastry
200gms cold butter
2 cups plain flour (300gms)
110gms natural yogurt
In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt. Mix through, a quick knead until a smooth consistency and then roll out pastry on a lightly floured board. Roll to the thickness you want (I find this amount is enough for two large sized tarts, and adding it to a greased tart tray.
as many cherry tomatoes as you have
half a finely chopped spanish onion
about 100g of mozzarella
one small block of crumbled fetta
one sprig of rosemary
Lay all ingredients in a layered fashion until it reaches the top of the pastry sides of the uncooked pastry shell and bake until it smells delicious at 190C.
cityhippyfarmgirl 
gorgeous post brydie..the tomatoes look very happy nestled in their cosy bed of cheese..
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it’s always a happy marriage, tomato and cheese
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Growing your own is sufficient reason for the pride- and then you made them into a culinary masterpiece as well. Good job, Brydie- I salute you!
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And thank you for the salutations dear Heidi. I do get a lot of satisfaction from those few growing pots I have.
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How gorgeous Brydie. Well done, I would feel pride if I had grown those tomatoes and made that tart too. Have a lovely Sunday x
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Thanks Jane, you too
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I salute you small homegrown tomatoes in Serendipitous solidarity. Your Tasmanian brethren are still on the vine holding out against the dreaded caterpillers of doom and so far, so good…I have had a grand total of 4 ripe tomatoes this year. I have a grand total of sevently squillionty two green ones in varying shades of astringent green and a mounting dread about what the heck I am going to do with them all when the weather refuses to play ball for the rest of the autumnal month of march and I am left holding (literally) a tintenabulation of tomatoes with no takers for their verdant greenery…do you reckon you could tart up green tomatoes?!!! I live in fear of Purest Green!
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Oooh I don’t know. I know some of mine were still green tinged and it didn’t make any difference to the taste. Green tomato salsa??
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Mine aren’t even red tinged…just chartreuse to the max! I might have a go at fermented green tomato salsa. You might see the mushroom cloud from your place (always wanted to be on the news đŸ˜‰ )
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Excellent job Brydie! I think I might have to make that tart even though my own tomatoes were finished off by the arrival of the fruit fly.
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that’s a bugger Rose, how disappointing.
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Yum! I’ve got lots of cherry tomatoes to use up so I’m going to give this a try – thanks Brydie!!
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I hope you like it Keri đŸ™‚
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I made it tonight and it was yummy!! Thanks again Brydie đŸ™‚
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Wonderful Keri! Thanks for letting me know.
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You did really well! I do like yoghurt in pastry and pancakes and such; so good for you. We’ve had a bumper crop this year (unlike last year due to rabbits and simple neglect because I had a newborn) and have made frugal quiches and tarts. You really honour that harvest.
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Your photos bring back the fragrances and memories of last August and our tomato crop. The tart looks wonderful.
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Yum! I’m going to try this immediately. I don’t have any home grown tomatoes, because spring has just appeared and I am about to prepare my garden beds…soon there will be tomatoes. It is such a good feeling to grow even a tiny bit of your own food.
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You deserve to be proud! What a great effort – and a great tart.
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A meal made with your own home grown produce is the best! Well done. xxoo
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The tart sounds and looks delicious! The yogurt in the crust in an interesting touch.
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congratulations bridie – our first foray into tomatoes this year was a disaster on one scorcher of a day when my tomatoes were indeed scorched – hopefully next year we might get as far as you – the tart looks great
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Aahh, memories of tomatoes ripening in the summer sun on the sill, and their smell…delicious! Your tart looks and sounds so complete and tasty. Wish I could cook. Great photos too.
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On yum!
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Congratulations! That is certainly an achievement when you have no backyard or garden! I have some cherry tomatoes that are ready to pick and I would like to make your beautiful tart to celebrate them xx
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Beautiful writing Brydie, I love the imagery! And well done on your home grown tomatoes! đŸ˜€
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Looks absolutely delicious. You should be so proud, it’s an amazing thing to grow your own food and make something lovely from it.
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Really like the rustic look to your tart and Spanish onion would give it amazing flavor:) Bookmarking your recipe to try out…
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my mouth is watering! unfortunately no homegrown tomatoes for me – definitely on the planting calendar for next year, Flick x
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That looks amazing. I am definitely going to try this recipe!
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Just had to come back and say this has become a favourite pastry recipe in our house. So easy and versatile.
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Nice one Jess. Thanks for letting me know.
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