Tomato, olive and basil tarts
Serves: 6 (makes 12 tarts)
Time to make: 25 mins
Total cost: $7.80 / $1.30 per serve
(at time of publication)
Ingredients
- spray oil
- 3 sheets filo pastry
- 300g vine-ripened tomatoes, seeded, diced
- ¼ cup green olives, pitted, thinly sliced
- 1 teaspoon white balsamic vinegar
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons roughly chopped fresh basil, plus extra fresh basil leaves, to garnish
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Instructions
1 Preheat oven to 180°C. Lightly spray a 12-cup mini-muffin tray with oil.
2 Lightly spray 1 sheet filo pastry with oil. Fold one-fifth of the sheet’s longest edge then fold 4 more times to form a long rectangle. Cut rectangle in 8 squares. Repeat with remaining sheets to make 24 squares. Press 2 squares, at alternate angles, into each muffin hole. Bake for 7-8 minutes or until cases are light golden and crisp.
3 Meanwhile, combine tomatoes, olives, balsamic, oil and chopped basil in a medium-sized bowl. Season with cracked black pepper. Set bowl aside to macerate for 5 minutes.
4 Divide tomato mixture among tart cases and serve immediately.
HFG tip
You can cook the tart cases the day before. At the end of step 2, let the cases cool, then store them in an airtight container at room temperature until you fill them (just before serving).
Nutrition Info (per serve)
-
Calories 72cal
-
Kilojoules 300kJ
-
Protein 1g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 2g
-
Dietary fibre 1g
-
Sodium 180mg
-
Calcium 20mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
