Roasted tomato galette with salsa verde
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Vine ripened tomatoes; (1lb) |
| 2 | Cloves garlic | |
| 1 | Lime; Juice of | |
| Extra virgin olive oil | ||
| 2 | Puff pastry sheets | |
| Sea salt flakes and ground black pepper | ||
| 75 | grams | Flat leaf parsley; (3oz) |
| 125 | grams | Fresh mint; (4oz) |
| 125 | grams | Fresh basil; (4oz) |
| 2 | Cloves garlic | |
| 1 | tablespoon | Dijon mustard |
| 5 | Anchovy fillets | |
| 2 | tablespoons | Capers |
| 125 | millilitres | Olive oil; (4fl oz) |
| 1 | Lemon; Juice and rind of | |
| Fresh parsley and mint to garnish | ||
Directions
SALSA VERDE
Preheat the oven to 200øC/400øF/gas mark 6.
Roughly chop the tomatoes and put them into an ovenproof dish with garlic; sprinkle the lime juice, season and drizzle with olive oil. Roast for 20 minutes.
Heat 2 baking sheets. Cut 5 inch circles out of the pastry sheets, score the edges, prick each disc with a fork, bake for 5-10 mintes until light brown and fluffy.
For the salsa verde:
Put everything except the oil and lemon juice into a food processor and whizz until smooth (scrape the sides of the processor and whizz again). Add a little extra lemon juice and season to taste.
Turn the pastry over, spoon a little salsa verde on top, followed by the tomatoes, bake for 10 minutes.
Serve the tarts with a little salsa verde drizzled around the plate.
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