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French Tomato Tartlets Recipe
|For short crust|
|Plain flour||2 Cup (32 tbs)|
|Lard||2 Ounce (60 Gram)|
|Butter||2 Ounce (60 Gram)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Iced water||2 Tablespoon|
|Butter||1 Ounce (30 Gram)|
|Onions||2 , sliced|
|Tomatoes||12 Ounce, skinned and thickly sliced (375 Gram)|
|Anchovy fillets||12 , soaked in a little milk for 10 minutes then drained|
Serving size: Complete recipe
Calories 3263 Calories from Fat 1853
% Daily Value*
Total Fat 211 g324.7%
Saturated Fat 76.6 g382.9%
Trans Fat 0 g
Cholesterol 337.8 mg
Sodium 7644.6 mg318.5%
Total Carbohydrates 293 g97.8%
Dietary Fiber 15.9 g63.8%
Sugars 21.3 g
Protein 55 g110%
Vitamin A 102.1% Vitamin C 105.8%
Calcium 74% Iron 15.8%
*Based on a 2000 Calorie diet
Stir in the cheese, then mix in sufficient water to make a firm dough.
Cover and chill for 15 minutes.
Knead lightly, roll out on a floured board and use to line six 7.5 cm (3 inch) individual tins.
Prick the base of each case.
Chill for 30 minutes.
Melt the butter in a pan, add the onions and cook until lightly browned.
Cool, then sprinkle over the base of the pastry cases.
Place the tomatoes on top, then arrange 2 anchovy fillets in a cross on top and place an olive in each quarter.
Sprinkle a little oil over each tart.
Bake in a preheated moderate oven, 180°C (350°F), for 25 to 30 minutes, until the pastry is golden.
Serve hot or cold.