Croustades – made from thin slices of bread pushed into muffin tins, brushed with melted margarine and baked until crisp – are a great alternative to pastry for savory tartlets. Both the croustades and filling can be prepared ahead, then warmed and assembled for serving.
- prep 20 min cook 35 min
- serves 12
- 12 thin slices white bread
- 1 tbsp margarine, melted
- 1 tbsp extra virgin olive oil
- 2 large onions, thinly sliced
- 1?4 cup (35 g) sun-dried tomatoes packed in oil, drained and roughly chopped
- 2 tsp finely chopped fresh thyme
- Salt and pepper
- 1?4 cup (30 g) walnut pieces
- Calories: 118
- Fat: 6 g
- Saturated Fat: 1 g
- Sodium: 174 mg
- Carbs: 14 g
- Sugars: 3 g
- Protein: 3 g
- Fiber: 2g
How to make it 55 minutes
Some more ideas…
Ratatouille Tartlets: Soften 1 finely chopped onion in 1 tbsp extra virgin olive oil in a saucepan over a medium heat, then stir in 2 chopped garlic cloves and 1 small red pepper, deseeded and finely chopped. Cook, stirring frequently, for 2 minutes. Add 1 small eggplant and 1 zucchini, both cut into small cubes. Cook for 1 minute, then add 1?3 cup (50 g) finely chopped sun-dried tomatoes and 1 tsp chopped fresh thyme. Stir, then cover tightly and cook gently for 15–20 minutes or until the vegetables are tender. Season, then divide among the warm bread cases. Scatter 1?4 cup (45 g) toasted pine nuts over the tartlets, then serve.
If made ahead of time, keep the bread cases in an airtight tin. Cool the filling and keep in the refrigerator, then reheat just before filling the bread cases.
Healthy Cooking Tip
By regularly eating walnuts in moderate amounts, you may help to reduce blood cholesterol levels and guard against heart disease and cancer. This is because of the anti-oxidants found in walnuts: copper, selenium, vitamin E and zinc.
Nutritional Information(per serving)
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