Tomato, feta & olive tarts
Simple and speedy to make, but looks so impressive
3
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Cook 30 mins
Ready in 30 mins
Vegetarian
- Heat the oven to 220C/fan 200C/gas 7.
- Cut the pastry into 4, put on a non-stick baking sheet and prick with a fork. Scatter two thirds of the feta over. Top with the sliced tomatoes, then the remaining feta. Drizzle with olive oil.
- Bake for 20 minutes until the pastry is crisp and golden.
- Once the tarts are cooked, scatter the olives and rocket or basil leaves over the top. Drizzle with balsamic and olive oil. Serve immediately.
GI Assessment
Fat tends to lower the Gi rating, so foods with puff pastry tend to look misleadingly healthy. Serve this with a large salad to help provide some balance.
Per serving
587 kcalories, protein 14.3g, carbohydrate 40.1g, fat 42.1 g, saturated fat 16.5g, fibre 1.7g, salt 3.31 g
Recipe from olive magazine, September 2005.
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Ingredients
- 375g pack ready-rolled puff pastry
- 200g feta cheese , crumbled
- 6 tomatoes , thinly sliced
- olive oil
- a handful of black olives , pitted and halved
- a small handful of rocket or basil
- balsamic vinegar
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Difficulty and servings
Serves 4
Preperation and cooking times
Cook 30 mins
Ready in 30 mins
Vegetarian
Ingredients
- 375g pack ready-rolled puff pastry
- 200g feta cheese , crumbled
- 6 tomatoes , thinly sliced
- olive oil
- a handful of black olives , pitted and halved
- a small handful of rocket or basil
- balsamic vinegar
Per serving
587 kcalories, protein 14.3g, carbohydrate 40.1g, fat 42.1 g, saturated fat 16.5g, fibre 1.7g, salt 3.31 g
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31 October 2007
mittens rated and commented on this recipe
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26 June 2008
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22 July 2008
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