Recipe of Any-night-of-the-week Roasted Tomato & Basil Tarts

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Before you jump to Roasted Tomato & Basil Tarts recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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Although it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. A dishwasher is specifically effective when it's full before a cycle is commenced. Don't dry the dishes using heat, use the cool dry or air dry options to increase the money you save.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, after all. It's related to being practical, most of the time.

We hope you got insight from reading it, now let's go back to roasted tomato & basil tarts recipe. To make roasted tomato & basil tarts you need 16 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Roasted Tomato & Basil Tarts:

1. Get of For the pastry:.
2. Provide 120 g of dairy free spread.
3. Provide 300 g of gluten free plain flour.
4. Use 1/2 teaspoon of salt.
5. Take 120 ml of cold water.
6. Prepare of For the filling:.
7. Provide 200 g of cherry tomatoes, halved.
8. Provide of drizzle of olive oil.
9. Provide 1 of garlic clove, minced.
10. Get 4 tablespoons of dairy free cream cheese.
11. Prepare 2 tablespoons of dairy free cheese, grated.
12. Get 1 teaspoon of oreagno.
13. Use 1 of egg yolk.
14. Prepare of fresh basil.
15. Prepare of salt and pepper, for seasoning.
16. Use 1 of egg, beaten.

Steps to make Roasted Tomato & Basil Tarts:

1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold Cut into cubes.
2. Place the flour, salt and dairy free spread in a food processor Pulse about 5 times so the dairy free spread is broken up but still visible.
3. Turn the food processor on so it is running on a low setting Gradually pour in the cold water.
4. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance).
5. Preheat the oven to 180 oC.
6. Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes.
7. Roll out until the dough is about 5mm thick Cut into 4 equal sized rectangles and place on a lined baking sheet.
8. Lightly score a border 1 cm from the edge of each rectangle Prick the middle with a fork.
9. Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart.
10. Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning Divide among the tarts and top with the roasted tomatoes.
11. Brush the pastry edges with the beaten egg Return to the oven or 10 minutes or until the pastry is golden.
12. Add some fresh basil before serving.

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