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:
