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Coen and Sarah got a new place.
So we went to K-Mart and went crazy on the $2 bowls.
Then we celebrated by making a tomato tart, drinking wine and eating on the floor (a necessity and a novelty).

The pastry base was something I'd done before (here and here) and I like experimenting every time with the recipe. This one was simply rye flour, olive oil, water and a generous grating of parmesan thrown in to the mix.

Sarah roasted some tomatoes and red onion and then we literally smooshed it all together in the pastry case with some marinated feta, olive tapenade and fresh oregano. 

The first (of many) home made meals in their little lovely abode. 

Roast Tomato and Marinated Feta Tart 
w/ a rye olive oil crust 

For the pastry:

2 ½ cups rye flour

½ cup cold water

1/3 cup olive oil

salt

pepper

60 gram parmesan chunk, grated

Dried oregano

For the filling:

5/6 ripe tomatoes, roughly chopped up 

1 spanish onion, roughly chopped up 

3 cloves of garlic, whole

Olive oil

200g of marinated feta (we just marinated some danish feta in lemon zest, fresh chilli, olive oil and fresh oregano)

1/2 a cup of kalamata olive tapenade 

Place the ingredients for the pastry into a food processor and pulse steadily until the mixture combines and forms a ball of dough (you may need to add a little bit more water to help this along). Lightly knead the mixture two or three times and then wrap up in glad wrap and place in the fridge (best over night).

Roast the tomatoes, onion and garlic cloves in a moderate oven for about an hour, or until soft and caramelised. Set aside.

Roll the pastry into a greased tart tin (or you can get creative and do free-form tarts if you'd like). Par cook the tart for about 15 minutes in a hot oven. Remove. Dollop the tapenade onto the bottom of the tart and spread evenly over the base of the pastry. Chuck in the roasted tomatoes, onion and skinned garlic cloves. Finish with crumbling big chunks of marinated feta over the top and a large handful of freshly chopped oregano. Cook in a moderate oven for about 40 minutes. Serve.