Mint & coriander tomato tarts
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- Preparation and cooking time
- Total time
- Ready in about an hour
- Easy
- Serves 6
These tarts make an appetizing hot first
course or you can serve them for a
light lunch with a tossed green salad
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 428 | |
| fat | 31g | |
| saturates | 10g | |
| carbs | 34g | |
| sugars | 0g | |
| fibre | 1g | |
| protein | 6g | |
| low in | salt | 0.68g |
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
Method
- STEP 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.
- STEP 2
Mix the chopped mint and coriander in a small bowl with the crushed garlic, olive oil, cayenne pepper and 1⁄4 tsp salt.
- STEP 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.
- STEP 4
Bake the tarts for 15-20 minutes until the pastry is crisp and golden. Serve while still hot.
Recipe from Good Food magazine, May 2003
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