| 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 |
tb |
Dijon mustard |
| 5 |
|
Anchovy fillets |
| 2 |
tb |
Capers |
| 125 |
ml |
Olive oil; (4fl oz) |
| 1 |
|
Lemon; Juice and rind of |
|
|
Fresh parsley and mint to garnish |
INSTRUCTIONS
SALSA VERDE
Preheat the oven to 200°C/400°F/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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