Roasted tomato galette with salsa verde

Yield: 1 servings

Measure Ingredient
450 grams Vine ripened tomatoes; (1lb)
2 \N Cloves garlic
1 \N Lime; Juice of
\N \N Extra virgin olive oil
2 \N Puff pastry sheets
\N \N Sea salt flakes and ground black pepper
75 grams Flat leaf parsley; (3oz)
125 grams Fresh mint; (4oz)
125 grams Fresh basil; (4oz)
2 \N Cloves garlic
1 tablespoon Dijon mustard
5 \N Anchovy fillets
2 tablespoons Capers
125 millilitres Olive oil; (4fl oz)
1 \N Lemon; Juice and rind of
\N \N Fresh parsley and mint to garnish


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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