Roasted Tomato & Basil Tarts.
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Roasted Tomato & Basil Tarts cuisine is really a dish that's classified as an easy task to make. through the use of supplies that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Roasted Tomato & Basil Tarts dishes you make.
Alright, don't linger, let's practice this roasted tomato & basil tarts formula with 16 components which are definitely easy to have, and we have to process them at the very least through 12 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - Roasted Tomato & Basil Tarts:
- Prepare of For the pastry:.
- Give 120 g of dairy free spread.
- Provide 300 g for gluten free plain flour.
- Give 1/2 teaspoon of salt.
- Require 120 ml of cold water.
- Give - For the filling:.
- You need 200 g cherry tomatoes, halved.
- Give - drizzle of olive oil.
- Require 1 of garlic clove, minced.
- Provide 4 tablespoons - dairy free cream cheese.
- Need 2 tablespoons - dairy free cheese, grated.
- Prepare 1 teaspoon for oreagno.
- You need 1 of egg yolk.
- Need - fresh basil.
- Give for salt and pepper, for seasoning.
- Need 1 of egg, beaten.
Roasted Tomato & Basil Tarts how to cook:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes.
- Place the flour, salt and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible.
- Turn the food processor on so it is running on a low setting Gradually pour in the cold water.
- Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance).
- Preheat the oven to 180 oC.
- Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes.
- Roll out until the dough is about 5mm thick Cut into 4 equal sized rectangles and place on a lined baking sheet.
- Lightly score a border 1 cm from the edge of each rectangle Prick the middle with a fork.
- Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart.
- Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning Divide among the tarts and top with the roasted tomatoes.
- Brush the pastry edges with the beaten egg Return to the oven or 10 minutes or until the pastry is golden.
- Add some fresh basil before serving.
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