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Tomato Tart

May 30, 2017

This is one of my lazy day choices. It's one of my husband's favourites and the hardest part is chopping up the tomatoes the rest requires me crushing some garlic and taking the frozen pastry out of the freezer (yes, I'm cheating but this is a lazy day recipe and frozen puff pastry is often dairy-free). Tomatoes are looking particularly appealing at the moment so they must be in season here in the UAE. I bought a 2 kilo box yesterday on special offer so I'm going crazy on the tomato front.

NUTRITIONAL OVERVIEW

TOMATOES are mostly known for their antioxidant properties; they are an excellent source of vitamin C promoting a healthy immune system, biotin (key roles in fat and sugar metabolism), molybdenum and vitamin K (the blood clotting, bone health vitamin). Tomatoes are rich in lycopene, which is believed to greatly reduce the risk of cancers.

The scientific evidence for GARLIC is ever-growing ranging from immune boosting to cardiovascular to cancer preventing.

 

 

 

 

 

 

Recipe

 FRESH TOMATO TART

 

SERVES 4 (MAKES 8 SQUARES OR 1 LARGE)

PREP TIME 30 MINS    |   COOK TIME 20 MINS   |   TOTAL 50

(MOSTLY WAITING)

 

INGREDIENTS

500g tomatoes (a mix is good)

3 cloves garlic

1 tsp salt (to taste)

fresh basil or 1 tsp dried basil (optional)

Frozen puff pastry (check ingredients for dairy)

METHOD

  1. Check the pastry instructions, if you need to thaw the pastry then allow enough time. Usually the small squares only need a few minutes to soften.

  2. Slice the tomatoes. You can do this how ever you like, as roughly as you like or as neatly! Put the chopped tomatoes in a bowl and crush in the garlic cloves and add the salt. If using dried basil then add now and mix to combine well.

  3. Put the tomato mix in a sieve over a bowl and allow at least half an hour for the water to drain from the tomatoes.

  4. Preheat the oven to 220°C

  5. Line and grease a baking sheet then grab your puff pastry and score along the edges (this will be what puffs up). Fill the insides of the scored lines with your tomato filling. Again, as neatly or as roughly as you like, trying not to leave any gaps. If you're using fresh basil then rip them over the tarts now.

  6. put the tarts in the oven for 15-20 mins until puffed up and starting to brown along the edge. The pastry should not be soggy on the bottom.

  7. Eat an enjoy!

 

 

 

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