Recipes
Tomato And Fig Tarts
Ingredients
250g pkt frozen puff pastry
zest of one lemon
45ml (3 tablesp) red pesto sauce
250g pkt British Vine-Ripened cocktail tomatoes
5 fresh figs, sliced
15g (½ oz) flaked almonds
12 British Baby Cherry tomatoes
30ml (2 tablesp) clear honey, warmed
To serve:
75g pack mixed red leaf & rocket salad
zest of one lemon
45ml (3 tablesp) red pesto sauce
250g pkt British Vine-Ripened cocktail tomatoes
5 fresh figs, sliced
15g (½ oz) flaked almonds
12 British Baby Cherry tomatoes
30ml (2 tablesp) clear honey, warmed
To serve:
75g pack mixed red leaf & rocket salad
It is important to buy an aubergine and two tomatoes that are approximately the same circumference when sliced.
- Thaw pastry according to pack instructions. Sprinkle lemon zest over pastry, then roll out pastry thinly (0.3cm, 1/8").
- Allow pastry to relax for 15 minutes before cutting into twelve circles with a 9cm (3½") pastry cutter. Arrange pastry circles on baking trays lined with non-stick baking paper. Prick pastry at regular intervals with a fork.
- Pre-heat oven 220° C, 425° F, Gas no 7. Spread a little pesto over each pastry circle. Arrange sliced tomatoes and figs on top. Sprinkle over the flaked almonds and top with a cherry tomato. Drizzle over a little warmed honey and cook in the oven for 12-14 minutes.
- Cool on a wire rack for 5 minutes before serving. Serve with a mixed leaf salad.
Cook's note: Stoned and sliced fresh apricots can be substituted for figs.
