Tomato tart
This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Per serving
508 kcalories, protein 10g, carbohydrate 34g, fat 38 g, saturated fat 19g, fibre 3g, sugar 7g, salt 1.37 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/681646/
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Ingredients
- 4 tbsp soft cheese
- 1 tsp Dijon mustard
- 8 ripe tomatoes
- 375g puff pastry
- flour , for rolling out
- anchovies or olives to decorate, if you like
- chunk Parmesan
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian
Ingredients
- 4 tbsp soft cheese
- 1 tsp Dijon mustard
- 8 ripe tomatoes
- 375g puff pastry
- flour , for rolling out
- anchovies or olives to decorate, if you like
- chunk Parmesan
Per serving
508 kcalories, protein 10g, carbohydrate 34g, fat 38 g, saturated fat 19g, fibre 3g, sugar 7g, salt 1.37 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
