Mint & coriander tomato tarts

Mint & coriander tomato tarts

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(3 ratings)

Ready in about an hour


Serves 6
These tarts make an appetizing hot first course or you can serve them for a light lunch with a tossed green salad

Nutrition and extra info

Nutrition: per serving

  • kcal428
  • fat31g
  • saturates10g
  • carbs34g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.68g
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  • 500g pack ready-made puff pastry
  • 2 tbsp finely chopped fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp finely chopped fresh coriander
  • 1 small garlic clove, crushed
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch of cayenne pepper
  • 6 large plum tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  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.

  2. Mix the chopped mint and coriander in a small bowl with the crushed garlic, olive oil, cayenne pepper and 1⁄4 tsp salt.

  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.

  4. Bake the tarts for 15-20 minutes until the pastry is crisp and golden. Serve while still hot.

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Comments, questions and tips

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25th Jul, 2012
Have used this recipe for years. So simple with delicious results. Definitely recommend.
12th Aug, 2008
I made one large tart rather than smaller ones, the flavour was fabulous, really good.
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