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Tomato and Basil Tarts

Ingredients:
1 Recipe puff pastry
3 tb Shredded basil
1 Recipe Thick Tomato Coulis
1 Oil
6 md Vine ripened tomatoes
Salt and pepper

Preparation:
Quickly roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once.

Serves: 6

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This recipe was added on 5-Nov-2001 and has been viewed 1579 times.




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