Cherry Tomato & Vegemite Tarts
Recipe: #18926
May 11, 2015
Categories: Snacks, Appetizers, Mushrooms, Australian, Brunch, Mothers Day Oven Bake, Vegetarian, Fresh Tomatoes, Refrigerated Dough, more
"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."
Ingredients
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.