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Mediterranean Vegetable Tarts

to create these golden flaky tarts arrange vegies on bought pastry and bake top with dressed herbs for a tasty relaxing friday meal

The ingredient of Mediterranean Vegetable Tarts

  • 2 sheets 25 x 25cm frozen puff pastry just thawed
  • 170g 2 3 cup tomato sweet basil pasta sauce
  • 3 baby eggplants trimmed thinly sliced
  • 1 zucchini trimmed thinly sliced
  • 1 2 small red onion cut into thin wedges
  • 125g cherry tomatoes halved
  • olive oil spray
  • 1 2 teaspoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons capers rinsed drained
  • 1 2 cup fresh continental parsley leaves
  • 1 3 cup small fresh basil leaves
  • 50g baby rocket leaves

The Instruction of mediterranean vegetable tarts

  • preheat oven to 230u00b0c line 2 baking trays with non stick baking paper cut each pastry sheet in half place on the prepared trays spread each piece with 2 tablespoons pasta sauce leaving a 2cm wide border on all sides
  • arrange the eggplant zucchini onion and tomato on top fold in the edges to create a border press to seal spray with oil bake for 15 minutes or until crisp and golden
  • combine the mustard lemon juice and oil in a bowl add the capers parsley basil and rocket toss to combine top the tarts with the herb mixture

Nutritions of Mediterranean Vegetable Tarts

calories: 388 375 calories
calories: 23 grams fat
calories: 11 grams saturated fat
calories: 38 grams carbohydrates
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calories: 7 5 grams protein
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