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Tomato & Basil Tarts

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Submitted by beedie

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 1
RECIPE RECIPE PUFF PASTRY *
1 1
RECIPE RECIPE TOMATO COULIS *
6 6
MEDIUM MEDIUM TOMATOES
vine ripened
3 45
TABLESPOONS ML BASIL
shredded
1 1

Directions

Quickly roll out the pastry and cut out six 4-5” rounds.

Place rounds on a thick baking sheet and sprinkle with a little cold water.

Place baking sheet in freezer until ready to assemble and bake tarts.

Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy.

One half hour before serving, preheat the oven to 450 degrees.

Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving ½ inch rim around the edge.

Arrange the drained tomato slices over the coulis and scatter with shredded basil.

Sprinkle with salt and some freshly grated black pepper then drizzle with oil.

Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 22 11% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 23% Vitamin C 27%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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