Roasted Tomato Galette With Salsa Verde
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Superchefs | 1 | Servings | ||
INGREDIENTS
| 450 | g | 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 | g | Flat leaf parsley, 3oz |
| 125 | g | Fresh mint, 4oz |
| 125 | g | Fresh basil, 4oz |
| 2 | Cloves garlic | |
| 1 | T | Dijon mustard |
| 5 | Anchovy fillets | |
| 2 | T | Capers |
| 125 | Olive oil, 4fl oz | |
| 1 | Lemon, Juice and rind of | |
| Fresh parsley and mint to | ||
| garnish |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3453
Calories From Fat: 1924
Total Fat: 214.9g
Cholesterol: 20.4mg
Sodium: 3056.3mg
Potassium: 4639.9mg
Carbohydrates: 334.2g
Fiber: 66.9g
Sugar: 8.3g
Protein: 82g