Tomato, saffron and parmesan tartlets
- July 2015
- Makes 6
- Hands-on 40 min, simmering 1 hour, oven 45 min, plus chilling
Debbie Major’s tomato tart recipe is made with saffron and parmesan cheese. They make a perfect summery lunch served with a green salad.
- 43.7g (21.7g saturated)
- 34.8g (7.2g sugars)
If you don’t have (or don’t want to use) lard, you can use the same quantity of butter.
Make the pastry the day before and chill overnight. Continue from step 4.
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