Today was my lovely friend Steph’s birthday garden party. Think drinking Pimms out of a teaset, how amazing is that (!), a cream tea, finger sandwiches, cupcakes, and bubbly. I was asked to bring the healthy option to the table, which initially I found quite a tough one.
Parties, buffets and BBQ’s all demand party food and generally that means a table laden with high calorie, high fat snacks with just the teeniest sprinkling of fruit and vegetables. But that doesn’t have to be the case. Here’s what I came up with – a quick, easy tomato and mozzerella tart. Tomatoes are a good source of vitamin C and also contain the antioxidant Lycopene. They have been linked to improving bone health, heart health and lowering cholesterol. What’s not to love?
I also took a bowl of homemade gucamole and hummous with carrot, celery and cucumber sticks. It all went down a storm. I’m assuming therefore it was tasty however I couldn’t try it myself due to the wheat content – silly me 😉
Recipe (serves 8-10 at a buffet):
1 roll of defrosted puff pastry (you get 2 rolls in a pack, so keep one for another time)
2 tomatoes, get the tastiest ones you can, mine were vine ripened and I was lucky to get them on the pastry as toddler girl kept eating them.
1/2 ball of mozzerella cheese
tomato puree
pesto
- Spread the puff pastry sheet on a greased non stick baking tray and preheat the oven to Gas Mark 7. When putting on the toppings you want to keep about a 1 inch edge border free from topping.
- Spread a thin layer of tomato puree on it and then follow with a thin layer of pesto.
- Cover with thinly sliced tomatoes and dot with mozzerella.
- Bake for 15-20 minutes.
- Slice into bite sized pieces.
Nutritional Info: Per portion for 10 people 130kcals, 8g fat, 10g carbohydrate, 4g protein.
