Kumato tomato tart
Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
- 1 cup kalamatta olives, pitted
- 250grams mini roma tomatoes, halved
- 5milliliter virgin olive oil spray
- 1tablespoons capers, rinsed
- 1/2 cup small basil
- 1tablespoons white wine vinegar
- 20grams parmesan, finely grated
- 1 pinch freshly ground black pepper
- 500grams kumato tomatoes, cut into eight wedges
- 2tablespoons olive oil
- 1 pinch sea salt flakes
- 4 cups green salad (to serve)
- 2 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 1 clove garlic, peeled
Nutrition per serving
2550kJ
Protein
11.7grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Heat 2 baking trays in oven. Put garlic, capers, olives, oil and vinegar into a food processor and process until a finely chopped paste forms. Transfer to a bowl.
Step 2 of 3
Trim each pastry sheet into a large circle. Place pastry onto a sheet of baking paper. Spread black olive paste over pastry, leaving a 2cm border around the edge. Sprinkle parmesan over olive paste. Top with kumatoes and tomatoes. Spray tarts with olive oil cooking spray and sprinkle with sea salt flakes and freshly ground black pepper.
Step 3 of 3
Slide baking paper with tart onto hot tray. Bake for 20 minutes or until pastry is golden and crisp. Sprinkle with basil and serve with green salad.
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