Mint & coriander tomato tarts
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Mint & coriander tomato tarts

By Geraldene Holt

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

  • Ready in about an hour
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 428
  • fat 31g
  • saturates 10g
  • carbs 34g
  • sugars 0g
  • fibre 1g
  • protein 6g
  • salt 0.68g

Ingredients

  • 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

Method

  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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