Jo's Kitchen has done it again - she has made the most delicious roasted herbed tomato balsamic tarts. If you're not following her yet, you should be! See below for the details:
Makes 4 individual tarts
INGREDIENTS:
1 sheet puff pastry, thawed & cut into 4 squares
1 punnet cherry tomatoes, sliced
1/2 jar sundried tomato tapenade
1-2 tsp Smokey Joe's Loaded Herb Salt
1 tbsp Sticky Balsamic Olive Oil
2 tbsp Sticky Balsamic Lemon
1 egg, lightly beaten
50g crumbled feta
1 handful fresh rocket (arugula)
Sticky Balsamic Lemon Pearls
METHOD:
1. Preheat oven to 180 celcius (350 F) and line a tray with baking paper.
2. Place sliced tomatoes in a bowl and season with olive oil, Sticky Balsamic Lemon and loaded herb salt.
3. Place the puff pastry squares on the baking tray. Carefully score a border 1/2cm (0.2 in) around the edge of the pastry using a sharp knife. Be careful not to cut the whole way through.
4. Spread a thin layer of tomato tapenade over each pastry square, keeping inside the border.
5. Divide tomatoes between the four pastry squares, keeping them inside the border. Brush pastry border with the egg wash. Bake for 15-20 minutes or until pastry is golden. Remove from oven.
6. Allow tarts to cool for 10 minutes.
7. Top with crumbled feta, fresh rocket (arugula) and garnish with Sticky Balsamic Lemon Pearls.
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