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Sundried Tomato Tartlets
Sundried Tomato Tartlets

Sundried Tomato Tartlets

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Cook Minutes 23 Min
Prep : 15 minutes Cook: 8 minutes
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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!

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32 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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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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