Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted tomato & basil tarts. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Roasted Tomato & Basil Tarts is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Roasted Tomato & Basil Tarts is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook roasted tomato & basil tarts using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Roasted Tomato & Basil Tarts:
- Prepare For the pastry:
- Prepare 120 g dairy free spread
- Prepare 300 g gluten free plain flour
- Make ready 1/2 teaspoon salt
- Prepare 120 ml cold water
- Take For the filling:
- Get 200 g cherry tomatoes, halved
- Make ready drizzle of olive oil
- Take 1 garlic clove, minced
- Get 4 tablespoons dairy free cream cheese
- Prepare 2 tablespoons dairy free cheese, grated
- Get 1 teaspoon oreagno
- Prepare 1 egg yolk
- Get fresh basil
- Get salt and pepper, for seasoning
- Prepare 1 egg, beaten
Delicious, flavorful and the best way to use up garden tomatoes! Parmesan Roasted Tomatoes - juicy and plump roasted tomatoes loaded with Parmesan cheese. Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways, from BBC Good Food magazine.
Instructions to make Roasted Tomato & Basil Tarts:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes
- Place the flour, salt and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible
- Turn the food processor on so it is running on a low setting - Gradually pour in the cold water
- Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
- Preheat the oven to 180 oC
- Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes
- Roll out until the dough is about 5mm thick - Cut into 4 equal sized rectangles and place on a lined baking sheet
- Lightly score a border 1 cm from the edge of each rectangle - Prick the middle with a fork
- Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
- Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning - Divide among the tarts and top with the roasted tomatoes
- Brush the pastry edges with the beaten egg - Return to the oven or 10 minutes or until the pastry is golden
- Add some fresh basil before serving
Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways, from BBC Good Food magazine. The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness. A deliciously fresh sheet pan pasta! Roasting tomatoes enhances their natural sweetness, making them even more delicious.
So that is going to wrap it up for this exceptional food roasted tomato & basil tarts recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
