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Whole-Tomato Tarts


Jan 30th 2012, 13:38

Serves 4

Always keep a pack of flaky pastry in your freezer. Defrost in the fridge overnight. These tarts are perfect as a starter or as snacks served with wine.

400g flaky pastry
1 egg, beaten
80ml onion marmalade
1 tin (410g) Rhodes Whole Peeled Tomatoes
Salt and freshly ground black pepper
Fresh basil leaves, for garnishing

Preheat the oven to 200°C, grease a baking tray with oil and cover with baking paper. Grease the baking paper with oil and sprinkle with a little flour (optional). Lightly roll out the flaky pastry on a flour-dusted work surface. Use a 7cm biscuit cutter to press out pastry circles and arrange on the prepared baking tray. Make a light mark inside each one with a 6cm biscuit cutter. Coat each circle with the egg. Spoon the onion marmalade into the inner circle of each tart. Drain the Rhodes Whole Peeled Tomatoes and slice them. Arrange on top of the marmalade and season. Bake the tarts for 15 minutes or until crisp and done. Garnish with basil and serve warm.

* Replace the flaky pastry with phyllo pastry. Line a muffin tin with 2 sheets of phyllo pastry (10cm each) and coat each with butter. Fill the phyllo pastry with the filling and bake for 10 minutes or until done.
* Place a piece of strong blue cheese on top of the tomato for extra flavour. 

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