1 bottle balsamic vinegar 250g brown sugar Rosemary and thyme
Instructions
Cut the pastry into 12cm diameter discs. Spread the sun dried tomato pesto on top evenly.
Slice the tomatoes thinly and layer in circles on top of the pesto, making two layers. Season with salt, copped herbs and pepper and drizzle with olive oil. Top with a square piece of feta.
Bake the tarts at 170’C for 25 minutes or until the pastry is golden brown.
To make the balsamic reduction, place the vinegar, sugar and whole herbs in apot and boil down until syrupy consistency, allow cooling.
Dress the rocket leaves with the vinaigrette, place in the centre of the plate, place the tart on top of the rocket leaves. Garnish the tart with fresh basil, drizzle the whole plate with the balsamic reduction. Serve warm.
Originally Submitted
9/15/2011
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