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Tomato and rocket tarts

Tomato- and rocket tarts

Serving size: Serves 8
Cooking time: Less than 30 minutes
Special options: Vegetarian

Tomato-Rocket Tarts (20 mins)
INGREDIENTS

625g (1/4 pounds) fresh potato gnocchi
375g (12 ounces) assorted mushrooms,
sliced thinly
2 cloves garlic, crushed
1 1/4 cups (310ml) pouring cream
90g (3 ounces) baby spinach leaves
1/3cup (25g) finely grated parmesan cheese
METHOD

2 sheets shortcrust pastry
250g (8 ounces) baby egg (plum) tomatoes, sliced thinly
50g (11/2 ounces) baby rocket (arugula) leaves
11/2 tablespoons balsamic dressing
1 Preheat oven to 180°C/350°F. Line oven trays with baking paper.
2 Cut each pastry sheet into four squares; place on trays. Fold edges of pastry over to form a 5mm (1/4-inch) border; prick pastry bases with fork.
3 Bake pastry about 15 minutes or until crisp.
4 Combine tomato, rocket and dressing in large bowl; season to taste. Top warm pastries with tomato mixture.
Nutritional count per tart
12.7g total fat (6.2g saturated fat); 861kJ (206 cal); 19.6g carbohydrate; 3g protein; 1.4g fibre

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