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June 18, 2018

Roasted tomatoes and labneh tartlets!

Posted on December 30, 2013 by in baked goods, cheese, vegetarian

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roasted tomatoes

Roasted tomatoes are just better, well for some dishes that is. It lends smokey, warm notes to any dish and warm or cold it is delicious.

Roasted tomatoes form a good base for  pasta sauces, relishes and toppings for burgers and a stuffed roasted tomato is the perfect side dish for  a good steak. In my house, roasted tomatoes form an essential part of a good farmhouse breakfast at my home and dad has very specific instructions on how to do it – a little sugar, a little salt and balsamic vinegar are all key ingredients.

roasted tomatoes


The vegetable sections of our supermarkets are stocked to the brim with different size and colored tomatoes. I LOVE the vine tomatoes. Not only are they sweet and fragrant to eat, but they do make a damn good picture too. No styling required, nature’s perfection!

These little tartlets will make a show stopper starter for your New Year’s Eve party. It is so simple to make, yet it looks beautiful on a plate and almost all of it can be prepared in advance. In fact there is very little to prepare, just the thing you need to ease into the new year.

roasted tomatoes

Roasted Tomatoes and Labneh Tartlets

serves 8

Ingredients

1 x 400 g puff pastry

1 egg

500 g vine tomatoes

olive oil

salt and pepper

250 g Fairview garden herbs Shelley’s Labneh

fresh basil – optional

roasted tomatoes

Method

Pre-heat oven to 200 C. Spray a baking sheet with Spray ‘n Cook and thaw the puff pastry. Roll out the pastry and use a medium 10-12 cm cookie cutter and cut out 8 pastry circles. Beat the egg with a fork and brush the pastry circles with the egg wash. Bake the circles until puffed out and golden brown. At the same time that the pastry is baking, place the tomatoes on another baking sheet and drizzle with olive oil, season with salt and pepper and roast until the tomato skins pop. When ready to serve, scoop a spoonful of the labneh on the pastry circles and serve with a few vine tomatoes and a basil leaf or two.

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