1. Preheat the oven to 220?c / 425F / Gas Mark 7. Place the tomatoes on a greased baking sheet. Drizzle with olive oil, season with salt and freshly ground black pepper and cook in the preheated oven for 15 minutes. 2. Roll out the pastry to about 6mm / 1/4 inch thick. Cut 4 x 10 cm squares. Cut a third of an inch border along two sides of each square, leaving one centimeter gaps at each end. Repeat the remaining sides so that you have two "L" shaped cuts (i.e. two opposite corners have a two centimeter piece of uncut pastry). Lift up the points of the loose corners and pass under each other , moisten the overlapping pastry and prick the centre. Place on greased baking sheets and leave to rest for 30 minutes in the refrigerator. 3. Divide the cream cheese between the four pastry cases, half of the torn basil and season with salt and freshly ground black pepper. Top with the roasted tomatoes and cook the tarts in the preheated oven for 30 minutes or until the pastry is golden brown and puffed. 4. Drizzle with olive oil and scatter over the remaining freshly torn basil. Serve immediately. NOTES : Chef:Amanda Grant
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4|
|Calories from Fat: 513 (69%)|
|Amt Per Serving||% DV|
|Total Fat 57g||76 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 48.1mg||15 %|
|Sodium 386.9mg||13 %|
|Potassium 430.3mg||11 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 45.7g|
|Protein 10.9g||16 %|
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Calories per serving: 741
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