Cherry Tomato & Vegemite Tarts

10m
Prep Time
30m
Cook Time
40m
Ready In


"Another fantastic vegemite recipe find! When I was looking for a way to use up surplus cherry tomatoes I had grown. Oh so yummy, but you have to like Vegemite to really enjoy this recipe, but if you love it as much as my family does, then this is a must try recipe. Don't be put off with the ingredients they work well together, and you can also use rounds instead of squares."

Original is 8 servings

Nutritional

  • Serving Size: 1 (117.5 g)
  • Calories 380.5
  • Total Fat - 26.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 8.3 mg
  • Sodium - 179.7 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 4 g
  • Protein - 5.5 g
  • Calcium - 18.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cut each pastry sheet into 4 even squares. Place onto lined oven trays and fold over 2cm of each edge to form a border around the edge of each square. Cut slits along the border every 2-3 cm all the way around the square. Brush lightly with the beaten eggwhite.

Step 2

Top the pastry squares with the tomatoes, mushrooms and cream cheese.

Step 3

Combine the Vegemite, honey and rosemary and drizzle over each square.

Step 4

Bake at 200°C fan-forced for 12-15 minutes until base is crisp and golden.

Step 5

Serve immediately and enjoy.

Tips


No special items needed.

0 Reviews

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