Vine Tomato Tart With Parmesan, Truffle Oil And Rocket Sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food5 | 1 | Servings | ||
INGREDIENTS
| 4 | Discs of puff pastry, cooked | |
| blind | ||
| 4 | Tomatoes, up to 6 | |
| 4 | oz | Tapenade |
| 1 | Sprigs basil, cut into | |
| strips | ||
| Sea salt and freshly ground | ||
| black pepper | ||
| 2 | oz | Shaved parmesan |
| Truffle oil | ||
| 4 | oz | Rocket salad |
| 2 | t | Salad dressing |
| vinaigrette |
INSTRUCTIONS
Cook 4 discs of puff pastry (blind) and allow to cool. Spread tapenade evenly over pastry. Arrange neatly the sliced tomatoes. Place a few slices of shaved parmesan on each tart, season with sea salt & pepper, drizzle with truffle oil and bake in oven for approximately 6-7 minutes (oven fairly hot). Once cooked remove and place on top of mixed rocket salad. Drizzle with more truffle and basil and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 186
Total Fat: 21.2g
Cholesterol: 52.4mg
Sodium: 1605.9mg
Potassium: 1645.3mg
Carbohydrates: 36.2g
Fiber: 14.9g
Sugar: 12.4g
Protein: 31.7g