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Sundried Tomato Tartlets
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Sundried Tomato Tartlets

These look impressive, but are super easy to make with the help of Mediterranean Sundried Tomato Chunky Dip. It only takes four simple ingredients to create these delicate pastry tartlets − Bellissimo!

Makes 32
Prep Time 15 minutes
Cook Time 8 minutes
Ingredients
2 sheets ready rolled puff pastry
1 egg, beaten
135 g tub Mediterranean Sundried Tomato Chunky Dip
12 cherry tomatoes, sliced
fresh basil leaves to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
Step 2
2. Use a 6cm round cookie cutter to cut circles out of the puff pastry. Place onto baking tray.
Step 3
3. Use a smaller cookie cutter to score a 1/2 cm wide border around each pastry circle. Prick the pastry inside the score lines and brush each pastry circle with a little beaten egg.
Step 4
4. Spread a teaspoon of Mediterranean Sundried Tomato Chunky Dip inside the border of each circle and top with a slice or two of cherry tomatoes.
Step 5
5. Bake for 8 minutes or until the pastry is golden brown. Garnish with fresh basil leaves.
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Servings
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 sheets ready rolled puff pastry
1 egg, beaten
135 g tub Mediterranean Sundried Tomato Chunky Dip
12 cherry tomatoes, sliced
fresh basil leaves to garnish
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