Tomato & Basil Tarts
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
puff pastry
|
*
|
| 1 | Recipe |
tomato coulis
|
* |
| 6 | medium |
tomatoes
vine ripened |
|
| 3 | tablespoons |
basil
shredded |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
puff pastry
|
*
|
| 1 | Recipe |
tomato coulis
|
* |
| 6 | medium |
tomatoes
vine ripened |
|
| 45 | ml |
basil
shredded |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
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.
