Free Online Recipes
 |  

Sign Up login
 
 

TOMATO TART WITH BALSAMIC REDUCTION Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     TOMATO TART WITH BALSAMIC REDUCTION

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Puff pastry
Sun dried tomato pesto
Whole peeled tomatoes
Chopped thyme, rosemary, parsley
Olive oil
Salt and pepper
Feta cheese
Fresh basil leaves
Fresh rocket
 
Balsamic viniagrette-
1 bottle balsamic vinegar 250g brown sugar Rosemary and thyme

Instructions
Cut the pastry into 12cm diameter discs. Spread the sun dried tomato pesto on top evenly. Slice the tomatoes thinly and layer in circles on top of the pesto, making two layers. Season with salt, copped herbs and pepper and drizzle with olive oil. Top with a square piece of feta. Bake the tarts at 170’C for 25 minutes or until the pastry is golden brown.
To make the balsamic reduction, place the vinegar, sugar and whole herbs in apot and boil down until syrupy consistency, allow cooling.
Dress the rocket leaves with the vinaigrette, place in the centre of the plate, place the tart on top of the rocket leaves. Garnish the tart with fresh basil, drizzle the whole plate with the balsamic reduction. Serve warm.


Originally Submitted
9/15/2011





0 Out of 5 from 0 reviews

You can add this TOMATO TART WITH BALSAMIC REDUCTION recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.