Tomato and white bean tartlets that are as fun to make as they are good to eat. Cook with me and try out these quick and easy tartlets, the latest in my 15 Minute Gourmet video series on YouTube. They’re perfect for a starter, snack platter or side dish on a warm summer day.
Tartlets
Ingredients:
- 400g tinned cannellini beans , drained and rinsed
- 15g fresh basil leaves
- 1 Tbsp lemon juice
- 80ml olive oil
- Dash of black pepper and salt
- 500g thawed puff pastry
- 3 large tomatoes , sliced
Instructions:
- In a food processor, pulse together the beans, basil and lemon juice until combined. Turn the processor on and slowly pour olive oil in to create a thick purée (think the texture of hummus). Set aside.
- Preheat the oven to 200°C and line two baking sheets with parchment paper.
- Roll out the puff pastry on a floured surface, attaching the two sheets together by gently pressing the two edges into each other.
- Slice the sheet evenly into +/- 8 squares and transfer the rectangles onto the prepared baking sheets.
- Using a fork, press the edges to create a border about 1cm wide along the edges of each square.
- Bake for 10-12 minutes or until browned.
- While these are baking you can prepare the salsa verde.
- Remove the tomato and white bean tartlets from the oven and let cool.
- Gently press the centres of each puff pastry rectangle to flatten. Divide the white bean puree evenly between the squares and use a knife to spread around the centre.
- Top each tart with an even layer of tomato wedges.
- Sprinkle your tomato and white bean tartlets with salt and pepper, drizzle with salsa verde and serve right away.
Salsa Verde
Ingredients:
- 10g basil leaves
- 10g flat-leaf parsley
- 10g fresh mint
- 1 anchovy fillets
- 1 Tbsp capers
- 1 large garlic clove, crushed
- 30ml apple cider vinegar
- 30ml lemon juice
- 1 tsp grated lemon zest
- +/- 80ml olive oil
- salt and pepper, to taste
Instructions:
- Roughly tear the leaves off the basil and parsley stems. It doesn’t matter if you get a few stems in as well, they will all blend up.
- Add the herb leaves to a high-powered blender with the remaining ingredients and blend at medium speed until all of the ingredients are combined, about 15 – 20 seconds.
- Taste, and add salt and pepper if required.
- Can be stored in a sealed container in the fridge for up to a week.
