Mint & coriander tomato tarts
These tarts make an appetizing hot first course or you can serve them for a light lunch with a tossed green salad
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in about an hour
- 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.
- Mix the chopped mint and coriander in a small bowl with the crushed garlic, olive oil, cayenne pepper and 1⁄4 tsp salt.
- 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.
- 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
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1229/
http://www.bbcgoodfood.com/recipes/1229/
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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
Ready in about an hour
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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12 August 2008
sally rated and commented on this recipe
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