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Tomato and Dulse seaweed tart

Serve up the taste of the Mediterranean with this fresh summer dish. The dulse seaweed not only adds a depth of flavor to the tomato paste (which doubles up as a super tasty sauce for pasta) but also adds a rich purple colour when sprinkled on top. 

It's what we're all looking for this summer, a good-for-you, simple, crowd pleaser.

INGREDIENTS (Serves 4)

  • Half a pack of ready-made puff pastry
  • 2-3 fresh tomatoes, thinly sliced and patted dry on kitchen paper

For the paste

  • 90g sundried tomatoes in oil
  • 75 g unsalted cashew nuts
  • 2 teaspoons Seaspoon Dulse seaweed
  • handful fresh basil
  • 1 clove garlic
  • tablespoon olive oil
  • a squeeze of lemon
  • Salt and pepper.

METHOD

  1. Pre-heat oven to 180c
  2. Make the sundried tomato, cashew and dulse paste by putting it all into a blender, or nutri-bullet, and blending to a smooth mixture.
  3. Roll out the pastry into a rectangle. Lightly score a rectangle with a sharp knife 1cm from the edge of the pastry and prick the centre with a fork a few times.
  4. Bake in the hot oven for approx. 5  mins, until the pastry has started to rise a bit.
  5. Spread the paste thickly over the centre of the pastry and cover with thinly sliced tomato rounds
  6. Bake in the oven for 12 mins until the pastry has risen and is cooked.
  7. Serve with a sprinkle of fresh basil and extra dulse seaweed on top and serve with a green salad.

You can buy Dulse Seaweed from our webshop.

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