Mint & coriander tomato tarts
- Geraldene Holt
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Serves 6
Easy
Total time: 1 hr
Ready in about an hour
A star rating of 4.7 out of 5.3 ratingsRate
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These tarts make an appetizing hot first
course or you can serve them for a
light lunch with a tossed green salad
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Ingredients
Nutrition
Units:
MetricUS
-
500g pack ready-made puff pastry
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2 tbsp finely chopped fresh mint
-
2 tbsp finely chopped fresh coriander
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1 small garlic clove
crushed
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6 tbsp olive oil
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pinch of cayenne pepper
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6 large plum tomatoes
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Nutrition: per serving
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kcal428
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fat31g
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saturates10g
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carbs34g
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sugars0g
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fibre1g
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protein6g
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salt0.68g
low
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Method
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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.
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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.
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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.
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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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