Tomato, Basil and Garlic Tarts

These take around 45 mins from start to finish, using ready rolled vegan puff pastry, slices of tomato, roasted garlic puree and fresh basil leaves.

Pre heat the oven to 180C.

Roll out the puff pastry and using a knife cut them into squares or rectangles.

Using a sharp knife, make a boarder all around each piece by cutting almost all the way through the pastry but not quite. This will allow the puff pastry to rise when cooking.

Next using the garlic puree and put 2 teaspoons of the puree in the middle of each pastry and spread around inside the border.

Next take the fresh basil leaves and place 3 or more leaves on top of the garlic puree.

Slice the tomatoes, and place as many as you can on top of the garlic and basil, while staying into the border.

Put non stick parchment on a metal baking tray.

Brush the borders with olive oil and place them in the metal baking tray and into the preheated (180C) oven for 20 mins or until the pastry has risen and golden brown.

Take out of the oven and place them on cooling rack to cool before serving . or leave them to cool completely and eat cold.

Tomato, Basil and Garlic Tarts
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Tomato, basil and garlic tarts

These take around 45 mins from start to finish, using ready rolled vegan puff pastry, slices of tomato, roasted garlic puree and fresh basil leaves.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: buffet, first course
Cuisine: Modern British

Ingredients

  • 320 g ready rolled puff pastry
  • 12 tomatoes
  • 25 g basil
  • 45 g Garlic Purée
  • 2 tbsp olive oil

Method

  • Pre heat the oven to 180C
  • Roll out the puff pastry and using a knife cut them into squares or rectangles.
  • Using a sharp knife, make a boarder all around each piece by cutting almost all the way through the pastry but not quite. This will allow the puff pastry to rise when cooking.
  • Next using the garlic puree and put 2 teaspoons of the puree in the middle of each pastry and spread around inside the border.
  • Next take the fresh basil leaves and place 3 or more leaves on top of the garlic puree.
  • Slice the tomatoes, and place as many as you can on top of the garlic and basil, while staying into the border.
  • Put non stick parchment on a metal baking tray.
  • Brush the borders with olive oil and place them in the metal baking tray and into the preheated (180C) oven for 20 mins or until the pastry has risen and golden brown.
  • Take out of the oven and place them on cooling rack to cool before serving . or leave them to cool completely and eat cold.
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