Some of nature’s best gifts are in abundance right now so enjoy them in this fresh dish.
Ingredients
- 20g butter
- 1 tablespoon caster sugar
- 2 teaspoons red wine vinegar
- 250g mixed cherry and grape tomatoes
- 1 sheet (25cm) ready-rolled puff pastry
- 1 tablespoon black olive tapenade
- 50g goat's cheese, crumbled
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 220°C. Melt butter in a 20cm non-stick frying pan over medium heat. Add sugar; cook, stirring, for 2-3 minutes or until sugar dissolves and starts to caramelise. Add vinegar; cook, stirring, for 1 minute or until combined.
- Step 2Reduce heat to low. Arrange tomatoes around base of pan. Cook for 2-3 minutes or until tomatoes colour slightly. Remove from heat. Season with salt and pepper.
- Step 3Use a small sharp knife to cut pastry into a 20cm disc. Spread with tapenade. Place pastry, tapanade-side down, over tomatoes. Tuck in excess pastry. Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden. Remove from oven. Set aside for 5 minutes to cool.
- Step 4Turn tart onto a clean surface. Set aside for 30 minutes to cool. Top with cheese and rocket. Cut into wedges to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Vegetarian
Nutrition
1044 kj
Energy
16g
Fat Total
10g
Saturated Fat
3g
Fibre
5g
Protein
32mg
Cholesterol
219.85mg
Sodium
6g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as an entree.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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