Mediterranean salad tarts

Mediterranean salad tarts could be just the pescatarian recipe you've been looking for. This recipe serves 2 and costs $7.02 per serving. One serving contains 1281 calories, 30g of protein, and 79g of fat. This recipe from BBC Good Food has 8 fans. Head to the store and pick up puff pastry, onions, pesto, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is amazing. Try Crab Salad Tarts, Chicken Salad Tarts, and Artichoke And Feta Tarts With Tomato Salad for similar recipes.

Servings: 2

Preparation duration: 35 minutes

Cooking duration: 40 minutes

 

Ingredients:

6 anchovy fillets (optional)

3 basil leaves, roughly torn

6 black olives, not pitted

knob of butter

100g Camembert, cut into slices

200g cherry tomatoes on the vine

100g green beans, lightly steamed

good tablespoon of lemon juice

1 tsp light muscovado sugar

6 medium new potatoes

2 tsp olive oil, plus extra

2 large onions, thinly sliced

1 tbsp pesto

250g ready-made puff pastry, thawed if frozen

50g rocket leaves, preferably wild

Equipment:

oven

baking sheet

Cooking instruction summary:

Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C. Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil. Bake for 15-20 minutes until golden.Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top. Serve with the rocket and green bean salad.

 

Step by step:


1. Heat 1 tablespoon of oil with the butter until the butter has melted.

2. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes.

3. Remove from heat and cool.Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C.

4. Cut the pastry in half and shape into two rough rounds.

5. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil.

6. Bake for 15-20 minutes until golden.

7. Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top.

8. Serve with the rocket and green bean salad.


Nutrition Information:

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Loaded Roasted Potatoes and Chicken

When is Dinner

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Foodnetwork

Frosted Lemon Cookies

Caramel Apple Cake

Foodista

Penne with Eggplant, White Beans and Tomato Sauce

Vegetarian Times