Herby tart with summer tomatoes
Ingredients
- 1 sheet of reduced-fat short pastry
- 1 clove garlic
- 1 cup tightly packed mixed fresh herbs (basil, chives, parsley and oregano all work well), plus extra basil or parsley to garnish
- 250g cottage cheese
- 2 eggs
- 1 tablespoon grated parmesan
- 400g cherry tomatoes, bigger ones halved (we used multicoloured tomatoes)
- Side salad:
- 100g mesclun salad leaves
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, halved lengthways, thinly sliced
- 1 tablespoon balsamic
- vinaigrette (1 part olive oil to 1 part balsamic vinegar)
- 1 tablespoon pumpkin seeds, toasted
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Instructions
1 Preheat oven to 180°C. Spray a 20cm quiche or tart tin with oil, or line an oven tray with baking paper.
2 On a floured surface, roll pastry out slightly thinner to line tin. Gently press into place and trim excess. Alternatively, place pastry sheet on lined tray, fold 2cm edges up and pinch corners together to form a square case. Lightly spray edges with oil.
3 In a blender, blitz garlic and herbs until finely chopped. Add the cottage cheese, eggs and parmesan and blitz again until smooth.
4 Carefully pour the mixture over the tart base and gently smooth the surface with a spatula. Carefully scatter over ¼ of the tomatoes. Bake in the oven for
20 minutes, then scatter over the remaining tomatoes and return to the oven a further 5-10 minutes or until filling is set.
5 In a large salad bowl, toss together mesclun, red onion, cucumber and dressing to combine. Sprinkle pumpkin seeds over top.
6 When tart is cooked, serve with herbs and salad.
Nutrition Info (per serve)
-
Calories 220cal
-
Kilojoules 900kJ
-
Protein 13.4g
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Total fat 9.6g
-
–Saturated fat 4.4g
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Carbohydrates 15.4g
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–Sugars 3.7g
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Dietary fibre 3g
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Sodium 300mg
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Calcium 160mg
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Iron 1.7mg
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