- Prep Time:10 mins
- Cook Time:12 mins
Tomato, Basil & Goat’s Cheese Tarts
You won’t be able to stop at just one of these bite sized Tomato, Basil & Goat’s Cheese Tarts and neither will your guests. The added capsicum gives a hint of sweetness that works perfectly with the creaminess of the cheese and fresh basil leaves. They’re addictively good – we guarantee they’ll be devoured in seconds!
Original recipe by LEGGO’S | 1.10.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 2 sheets frozen shortcrust pastry, partially thawed
- 4 medium tomatoes, seeded and finely chopped
- 2 tablespoons Leggo's Tomato Paste
- 1 tablespoon balsamic vinegar
- 50g fresh goat's cheese
- Baby basil leaves, for garnish
Using a 7cm round cutter, cut 9 circles of pastry from each pastry sheet. Press into 18 lightly greased patty pans and prick pastry with a fork.
Combine tomatoes, Leggo’s Tomato Paste and balsamic vinegar in a bowl.
ADD HALF OF THE DRAINED EDGELL DICED CAPSICUM TO THE MIXTURE.
Spoon tomato mixture into pastry cases and bake in a preheated oven at 180°C for 10-12 minutes.
Remove from oven and top each tart with remaining Edgell Diced Capsicum, a little goat’s cheese and a baby basil leaf. Serve immediately.
Substitute spreadable cream cheese for the goat’s cheese.