Cherry Tomato & Vegemite Tarts
Created by Tisme on May 11, 2015
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #18926
Ingredients
- 1 box frozen (17.3 ounce) puff pastry (2 sheets, thawed)
- 1 egg white (lightly beaten)
- 250 grams cherry tomatoes (punnet, halved)
- 100 grams mushrooms (button, quartered)
- 60 grams cream cheese (diced)
- 1 tablespoon Vegemite
- 1 tablespoon honey
- 1/2 teaspoon dried rosemary
How to Make
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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.
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Step 2: Top the pastry squares with the tomatoes, mushrooms and cream cheese.
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Step 3: Combine the Vegemite, honey and rosemary and drizzle over each square.
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Step 4: Bake at 200°C fan-forced for 12-15 minutes until base is crisp and golden.
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Step 5: Serve immediately and enjoy.
Nutritional Facts
- 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