Tomato and onion tarts
PersonalPoints™ per serving
This light and fresh tomato and onion tart only takes 30 minutes to make.
2 large, thinly sliced
Reduced-fat puff pastry
1 sheet(s), just thawed, cut into quarters
Chargrilled capsicum in oil
200 g, thinly sliced
Reduced fat feta cheese
2 tbs, leaves
- Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 20 minutes or until caramelised.
- Meanwhile, place tomatoes in a baking dish and lightly spray with oil. Bake for 15 minutes or until skins start to split. Line a large baking tray with baking paper. Place pastry on prepared tray and bake at same time as tomatoes for 10 minutes or until golden and crisp.
- Place pastry on serving plates. Top with onion, capsicum, tomatoes, feta and basil. Serve.
SERVING SUGGESTION: Watercress sprigs, drizzled with balsamic vinegar.We used bottled yellow and red chargrilled capsicums but any chargrilled capsicums (sometimes called peppers) will do. Drain them well on paper towel before using to stop the pastry from becoming soggy.