Mediterranean salad tarts

Mediterranean salad tarts

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(2 ratings)

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Cooking time

Prep: 25 mins - 35 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 2

Light, fresh-flavoured vegetarian snacks

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
1025
protein
28g
carbs
93g
fat
63g
saturates
13g
fibre
7g
sugar
3g
salt
3.49g

Ingredients

  • 2 tsp olive oil, plus extra
  • knob of butter
  • 2 large onions, thinly sliced
  • 1 tsp light muscovado sugar
  • 6 medium new potatoes
  • 250g ready-made puff pastry, thawed if frozen
  • 200g cherry tomatoes on the vine
  • 100g Camembert, cut into slices
  • 6 anchovy fillets (optional)
  • 6 black olives, not pitted
  • 1 tbsp pesto
  • 50g rocket leaves, preferably wild
  • 100g green beans, lightly steamed
  • good squeeze of lemon juice
  • a few basil leaves, roughly torn

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Method

  1. Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.
  2. Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C.
  3. Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.
  4. Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil. Bake for 15-20 minutes until golden.
  5. Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top. Serve with the rocket and green bean salad.

Recipe from Good Food magazine, January 2002

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Comments

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beverley_flora's picture

I totally agree with Ros - I am looking for something truly LIGHT, not containing anchovies or pastry of 1025 calories!!! It looks yummy but could we have something similar without the calories or fat? Thanks :)

beverley_flora's picture

I totally agree with Ros - I am looking for something truly LIGHT, not containing anchovies or pastry of 1025 calories!!! It looks yummy but could we have something similar without the calories or fat? Thanks :)

salvia's picture

Can we please have some tasty vegetarian recipes that do not contain PASTRY! I am fed up with cheese and/or vegetable tarts, pies etc. There are so many other delicious ingredients vegetarians can eat.

hoggynight's picture

fantastic for vegeterian members of the family because its different and looks and tastes great.

sarah2000h's picture
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I don't care how delicious this is, at over 1000 cals it's not for me!
I also agree about it not being veggie.

gracehbd's picture

SNACKS? 1025 KCALS?!

xanthalanari's picture

Contrary to the recipe description, these are not vegetarian if they contain anchovy!

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