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Roasted Tomato & Basil Tarts cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Roasted Tomato & Basil Tarts dishes you make.

Alright, don’t linger, let’s task this roasted tomato & basil tarts formula with 16 elements which are absolutely easy to receive, and we have to process them at the very least through 12 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients Roasted Tomato & Basil Tarts:

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

Roasted tomatoes keep well, so you can make them ahead and use them as needed! See all my tips in the post below. There is not a truly Mediterranean kitchen that doesn't frequently use tomatoes. Simple Roasted Tomatoes the perfect freezer recipe.

Roasted Tomato & Basil Tarts making process:

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

Roasting tomatoes in the oven is so much easier than canning them in jars. All you need is olive oil, fresh tomatoes, and herbs. An easy recipe for Oven Roasted Tomato Sauce highlighting juicy ripe summer tomatoes! Roasting tomatoes enhances their natural sweetness, making them even more delicious. From savory crêpes to spicy salsa, here's how to take advantage of ultra-flavorful, roasted end-of-summer.

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