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This diabetes recipe is full of the flavor and
goodness of tomatoes.
Roasted Tomato Tartlets (Serves
6)
Ingredients
- 3 onions, sliced finely
- 2 cloves garlic, halved
- 3 tbsp fruity olive oil
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 4-5 large tomatoes, sliced
- freshly ground black pepper
For the Dough
- 250 g fine whole wheat flour
- 40 g sesame seeds
- 1/2 tsp salt substitute
- 1 large egg, beaten
- 75 ml olive oil
- 3-4 tbsp water
Preparation
- Mix together the flour, sesame seeds and salt substitute,
then make a well in the center. Add the egg and olive oil
and mix to a soft dough, adding water as necessary. Divide
the mixture into 6 and shape to line six 10 cm individual tart
tins - this is more of a dough than pastry and is easiest to
mould into shape with your fingers. Chill the tart shells
for at least 30 minutes while preparing the filling.
- Cook the onions and garlic in the olive oil with the thyme
and bay leaves for 30-40 minutes, until well softened and
reduced. Season to taste with salt and pepper, then remove
the herbs.
- Preheat the oven to 220oC/gas mark 7. Fill the tart
shells with the onion mixture then top with the tomatoes,
overlapping the slices and brushing them lightly with olive oil.
Season well with the salt substitute and pepper, then bake in
the preheated oven for 20 - 25 minutes, until the dough is crisp
and the tomatoes are just starting to blacken. Serve hot
or cold with a small, leafy salad.
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