Tarts are popular in Spain and can be found at tapa bars with many savoury fillings. These flavourful tarts are lovely warm or at room temperature. 

Recipe Tags:

Baking Time: 30 minutes

Preparation Time:

Cooking Time:

Tarts: 12

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Ingredients

  • 2 tsp (10 mL) olive oil
  • 1-1/4 cup (300 mL) chopped Ontario Leek (white and pale green parts only)
  • 1 cup (250 mL) diced Ontario Greenhouse Sweet Orange Pepper
  • 2 cloves Ontario Garlic, minced
  • 1/2 tsp (2 mL) each dried oregano and salt
  • 1/4 tsp (1 mL) pepper 
  • 1/4 tsp (1 mL) smoked paprika (approx.) 
  • 12 3-inch (8 cm) frozen tart shells in foil cups
  • 1/3 cup (75 mL) Ontario Goat Cheese (Chèvre)
  • 1/2 cup (125 mL) Ontario Milk 
  • 1 Ontario Egg 
  • 1-1/2 tbsp (22 mL) pine nuts 
  • 12 Ontario Grape Tomatoes, cut in half
  • 2 tsp (10 mL) chopped fresh Ontario Rosemary Leaves
     

Instructions

In medium nonstick skillet, heat oil over medium heat. Add leek, orange pepper and garlic; cook, stirring occasionally until soft, about 8 minutes. Transfer to small bowl; stir in oregano, salt, pepper and 1/4 tsp (1 mL) of paprika. Refrigerate to cool.

Meanwhile, place tart shells on baking sheet; thaw 5 minutes. Divide leek mixture between each shell; crumble cheese over top. In glass measure, whisk milk and egg until combined; pour into each shell. (You may have a bit of milk mixture left over, resist the urge to over fill.) Scatter pine nuts on top; place two tomato halves, cut side up. 

Bake in bottom third of 375°F (190°C) oven for 30 minutes or until pastry is golden and filling is set. Cool on wire rack. Sprinkle with additional paprika and rosemary. 

Nutritional information

1 Tart

  • PROTEIN: 4 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 14 grams
  • CALORIES: 153     
  • FIBRE: 1 grams
  • SODIUM: 190 mg