Tomato Tarts with Herb Butter

Name: Tomato Tarts with Herb Butter
Yield: Serves 6
Ingredients: 250 g (9 oz) prepared puff pastry; 2 tablespoons finely chopped mixed herbs - basil, parsley, thyme, chives; 2 tablespoons finely chopped mixed herbs - basil, parsley, thyme, chives; 90 g (3 oz) butter, softened; 2 tablespoons finely chopped mixed herbs - basil, parsley, thyme, chives; a little finely grated lemon zest; a squeeze of lemon juice; 2 tablespoons finely chopped mixed herbs - basil, parsley, thyme, chives; 2 tablespoons finely chopped mixed herbs - basil, parsley, thyme, chives; salt and freshly milled black pepper; salt and freshly milled black pepper; 3 large marmande or beefsteak tomatoes; 3 large marmande or beefsteak tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The contrast of textures in these thin crisp pastry tarts covered with slices of hot tomato and herbs is very good indeed.

Ingredients

250 g (9 oz) prepared puff pastry
90 g (3

Pie
Vegetarian

Method

Divide the pastry into 6 pieces and roll out each piece on a floured board to make a 15cm (6in) round.

Cream the butter with the herbs, lemon zest and juice until well combined. Spread the herb butter over each round of pastry and place on a sheet of baking parchment on a baking sheet. Slice the tomatoes very thinly and place 3 slices, slightly overlapping, on each pastry round. Season