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Mint & coriander tomato tarts

Mint & coriander tomato tarts

A star rating of 4.7 out of 5.3 ratingsRate
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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
low insalt0.68g


  • 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


  • 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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A star rating of 4.7 out of 5.3 ratings

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