 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Whilst this delicious dish is easy to make, it looks fantastic and your veggie guests will love it! To impress, drizzle a teaspoon of balsamic vinegar around the plate just before serving. Ingredients:
1 lb puff pastry |
2 tablespoons balsamic vinegar |
3 tablespoons superfine sugar |
1 ounce unsalted butter |
1 tablespoon thyme leaves, freshly chopped |
12 vine tomatoes |
12 ounces asparagus spears, blanched and cut into 1in pieces |
3 1/2 ounces arugula or 3 1/2 ounces watercress |
olive oil, to drizzle |
Directions:
1. Preheat the oven to 425°F.
2. Roll out the puff pastry to 1/8in thickness and cut out 4 circles slightly larger than 4 x 4in tartlet tins. Chill on a plate in the fridge.
3. In a small saucepan, heat the balsamic vinegar and sugar, stirring until the sugar dissolves. Simmer until slightly syrupy - about 2 minutes.
4. Remove from the heat and add the butter and thyme, mixing until the butter has melted.
5. Divide the sauce between the tins.
6. Place 3 vine tomatoes, tops facing down into the balsamic caramel in each tine.
7. Top each with the puff pastry circles, gently tucking in the sides.
8. Place on a baking tray and cook for 20 minutes Allow to rest for 2-3 mins before inverting each tart onto a plate.
9. In a separate bowl, combine the asparagus and leaves, drizzle with olive oil and serve with the tarts.
|
|