Mint & coriander tomato tarts

Recipe uploaded by

Geraldene Holt

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Recipe by Geraldene Holt

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1. Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the pastry into six pieces and roll out each piece on a floured surface to make a 15cm round. Place the pastry rounds on two or three non-stick baking sheets.
2. Mix the chopped mint and coriander in a small bowl with the crushed garlic, olive oil, cayenne pepper and 1⁄4 tsp salt.
3. Trim away the top and the bottom of each tomato, then cut the rest of each tomato into 4 thin slices. Spread a dessertspoon of the herb mixture over each pastry round, leaving a narrow margin of pastry uncovered. Arrange slices of tomato, overlapping, on each tart and sprinkle the remaining herb mixture on top. Season with salt and pepper.
4. Bake the tarts for 15-20 minutes until the pastry is crisp and golden. Serve while still hot.

Per serving

428 kcalories, protein 6g, carbohydrate 34g, fat 31 g, saturated fat 10g, fibre 1g, salt 0.68 g

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• sally

  12 August 2008

  sally rated and commented on this recipe

  

  I made one large tart rather than smaller ones, the flavour was fabulous, really good.

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Ingredients

• 500g pack ready-made puff pastry
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh coriander
• 1 small garlic clove , crushed
• 6 tbsp olive oil
• pinch of cayenne pepper
• 6 large plum tomatoes

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 500g pack ready-made puff pastry
• 2 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh coriander
• 1 small garlic clove , crushed
• 6 tbsp olive oil
• pinch of cayenne pepper
• 6 large plum tomatoes

Per serving

428 kcalories, protein 6g, carbohydrate 34g, fat 31 g, saturated fat 10g, fibre 1g, salt 0.68 g

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