Tartlet of roma tomatoes

Yield: 1 servings

Measure Ingredient
3 larges Ripe Roma tomatoes
1 large Shallot; chopped
1 teaspoon Tapenade; (Greek olive puree)
1 tablespoon Balsamic vinaigrette
1 small Shee puff pastry; rolled out thinly
4 slices Mozzarella cheese
\N \N Basil to garnish

Cook the pastry base until golden brown and then spread on the tapenade.

Slice the tomatoes and lay on top of the tapenade. Sprinkle on the shallot and lastly lay on the mozzarella.

Cook in a hot oven until the tomatoes are soft. Serve with the vinaigrette and garnish with basil.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes