Mint & coriander tomato tarts

Mint & coriander tomato tarts

  • Rating: 5 out of 5.3 ratings
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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

Nutrition: per serving
HighlightNutrientUnit
kcal428
fat31g
saturates10g
carbs34g
sugars0g
fibre1g
protein6g
low insalt0.68g
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Ingredients

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.

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    Rating: 5 out of 5.3 ratings
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