Tomato and rocket tarts

Tomato and rocket tarts

Serving size: Serves 8
Cooking time: Less than 30 minutes
Cooking method: bake
Season: All year round
Special options: Vegetarian


625g (1/4 pounds) fresh potato gnocchi
375g (12 ounces) assorted mushrooms,
sliced thinly
2 cloves garlic, crushed
1 1/4 cups (310ml) pouring cream
90g (3 ounces) baby spinach leaves
1/3cup (25g) finely grated parmesan cheese


2 sheets shortcrust pastry

250g (8 ounces) baby egg (plum) tomatoes, sliced thinly

50g (11/2 ounces) baby rocket (arugula) leaves

11/2 tablespoons balsamic dressing

1 Preheat oven to 180°C/350°F. Line oven trays with baking paper.

2 Cut each pastry sheet into four squares; place on trays. Fold edges of pastry over to form a 5mm (1/4-inch) border; prick pastry bases with fork.

3 Bake pastry about 15 minutes or until crisp.

4 Combine tomato, rocket and dressing in large bowl; season to taste. Top warm pastries with tomato mixture.

Nutritional count per tart

12.7g total fat (6.2g saturated fat); 861kJ (206 cal); 19.6g carbohydrate; 3g protein; 1.4g fibre

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