Individual Italian Summer Tarts Recipe



Individual Italian Summer Tarts Recipes

Ingredients :

1/4 cup

2

1 tbsp

1 tsp

1 tbsp

1 sheet

170g

16

4 slices

olive oil

red onions, sliced

balsamic vinegar

soft brown sugar

chopped fresh thyme

ready-rolled puff pastry

jar marinated quartered artichokes, drained

black olives, pitted

prosciutto, cut into 4 pieces

extra virgin olive oil, to serve

sprigs of thyme, to garnish

Method :
  1. Heat 2 tbsp of the oil in a saucepan over low heat and cook the onion, stirring occasionally, for 15 minutes, or until soft.
  2. Add the vinegar and sugar and cook for 15 minutes, or until lightly browned.
  3. Remove from the heat, stir in the chopped thyme and set aside to cool.
  4. Preheat the oven to hot 220C (425F/ Gas 7) and heat a lightly greased baking tray.
  5. Cut out four 10cm rounds from the sheet of puff pastry and spread the onion evenly over them, leaving a 1.5cm border.
  6. Place the pastry bases on the hot baking tray and cook in the top half of the oven for 12-15 minutes, or until the edges are risen and the pastry is golden.
  7. Arrange the artichokes over the onion, then fill the spaces in between with olives and lightly rolled pieces of prosciutto.
  8. Drizzle the tarts with extra virgin olive oil and serve garnished with thyme.

Makes 4 tarts

Protein 5g

Fat: 24g

Carbohydrate: 20g

Dietary Fibre: 3g

Cholesterol: 12mg; 1310kJ (315 cal)


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