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Tasty & Tangy Tomato tartlets

Tasty & Tangy Tomato tartlets

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Preheat the oven to 180ºC.

For the crust, add the soft butter to the crushed biscuits and mix well.

Press the mixture into the bottom and sides of a pie dish.

For the filling, heat the oil and fry the chopped garlic lightly (not more than 30 seconds).

Add the baby tomatoes to the pan, reduce the heat and fry until their skins start to blister and break.

Leave to cool slightly and remove the skins using a fork.

Flavour with sugar, salt and black pepper.

Spread the pie crust with pesto and then spoon the baby tomatoes over. Garnish with baby basil leaves or other micro leaves.

Serve hot or cold as a starter or light lunch or snack.

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1x 100g Moir’s Yum Salted Biscuits, coarsely crushed

100g soft butter


30ml olive oil

10ml crushed garlic

2 punnets baby tomatoes

15ml sugar

5ml salt freshly milled black pepper, to taste

60ml pesto(bought from your supermarket)

fresh baby basil leaves for garnishing

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