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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 397.3
  • Total Fat: 21.0 g
  • Cholesterol: 77.1 mg
  • Sodium: 63.6 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.2 g

View full nutritional breakdown of Stuffed Tomato Tarts calories by ingredient
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Stuffed Tomato Tarts

Submitted by: IMELDASHOEQUEEN

Introduction

From Dish
Modified to use filo rather than puff pastry
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
Modified to use filo rather than puff pastry
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    4 large vine tomatoes
    2 Tbsp olive oil
    1/2 small red onion, finely chopped
    2 cloves garlic, crushed
    150g lamb mince
    2 Tbsp pine nuts
    1 tsp ground cinnampon
    2 tsp tomato paste
    1/4 cup long grain rice, rinsed and drained
    1/4 cup currants
    1/4 cup chopped mint or parsley
    Finely grated zest of 1 lemon
    4 sheets filo pastry
    1 egg yold mixed with 1 tsp cold water
    1 Tbsp sesame seeds

Directions

Cut the tops off the tomatoes and set aside.

Use a teaspoon or melon baller to scoop out the seeds nad pulp. Plase these in a measuring jug and finely chop any large pieces. You need half a cup of tomato pulp. Make up with water if necessry. Invert the empty tomatoes onto paper towels to drain.

Heat the olive oil in a saute pan and cook the onion and garlic until soft. Add the lamb, pine nuts, cinnamon and tomato paste, season and cook until the lamb has browned.

Add the rice, currants and reserved tomato mixture. Cover and simmer over a low heat until the rice is cooked and the liquid has been absorbed. Stir occasionally. Remove from the heat and stir in the mint and lemon zest. Season

Fill the tomatoes, moundeing the mixture on top. Replace the tomato tops and brush with olive oil.

Layer each filo sheet by folding into a size that will fit the tomatoes. Nestle the filo into four greased Texas muffin tins and place a tomato into each. Bake at 180 C until the pastry is golden and crisp.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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