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  • Serves:18
  • Prep Time:10 mins
  • Cook Time:12 mins

Tomato, Basil & Goat’s Cheese Tarts

+1 Edgell Capsicum

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


Ingredients

+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

Method

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.

 

Tips

Substitute spreadable cream cheese for the goat’s cheese.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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