Tuesday tarts

Author: Sophie Gray - Food Writer, Author

Photographer: Joanna Wickham

Save to favs/meal planning

See favs

Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

½ sheet frozen ready-rolled puff pastry, cut in 2 squares
400g can chopped tomatoes, thoroughly drained of liquid
2 teaspoons chutney
2 cooked broccoli florets (steamed, microwaved or leftover from yesterday)
1 rasher streaky bacon, chopped into small pieces
1 tablespoon crumbled feta cheese (or other cheese such as parmesan or mozzarella)

Instructions

Stay Awake

1 Preheat oven to 210°C. Prick the pastry squares over the middle with a fork and place them on a greased or non-stick baking sheet.

2 In a small bowl, combine the drained tomatoes and the chutney; break up the cooked broccoli flowerets into sections and fold them into the mixture. Spoon it onto the pastry squares, leaving a small border of pastry around the edge.

3 Sprinkle on the bacon and crumbled feta and bake for 15-20 minutes until pastry is crisp and golden and bacon is cooked. Eat hot or cold with salad or vegetables.

Nutrition Info (per serve)

Calories 393 cal

Kilojoules 1645 kJ

Protein 14.8 g

Total fat 27.3 g

Saturated fat 12.2 g

Carbohydrates 22.3 g

Sugar 15.6 g

Dietary fibre 4.6 g

Sodium 1050 mg

Calcium 170 mg

Iron 3.5 mg

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.

Save to favs/meal planning

See favs PRINT