Guest guest Posted March 7, 2007 Report Share Posted March 7, 2007 Tomato and Olive Tarts four 15 cm (6 " ) pastry shells -OR- one 24 cm (9 1/2 " ) pastry shell pre-baked for 10 minutes 2 onions, sliced 2 cloves garlic, finely chopped 1/3 cup water 1 punnet (250g)(9 oz) cherry tomatoes, halved 16 pitted black olives basil leaves, chopped 1. Lightly oil a frying pan. Saute onion and garlic for 3 minutes or until tender. Reduce heat. Add water. Cook, covered, for 15 minutes or until onions caramelise. 2. Spoon onions into bases. Top with tomatoes and olives. Bake in a moderate oven (180 C)(350 F) for 20 to 25 minutes. 3. Drizzle tarts with a little olive oil and basil. Top with salad leaves if desired. Serves 4. ---- Per serve 954kJ; 11.9g fat; 6.4g sat fat; 2.5g fibre; 25g carb; 3.9g pro; 14mg chol; 271 mg sod. ---- Quote Link to comment Share on other sites More sharing options...
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