Provencale Tarts
(updated on Aug 06, 2008)
If you are looking for the perfect side dish for that upcoming party, try this savory and quick recipe.
12 Frozen tart shells2 Ontario greenhouse tomatoes, seeded and diced
2 Tbsp pitted, diced black olives
2 Tbsp EACH chopped basil and parsley
1 Tbsp drained capers
4 oz crumbled goat cheese
Salt and pepper to taste
Bake tart shells according to package directions. Meanwhile, in a medium bowl, combine tomatoes, olives, basil, parsley, capers and goal cheese. Season with salt and pepper.
Just before serving, spoon mixture into tart shells. Serve as is, or reheat slightly in a 350 F oven until warm. Makes 12 tarts.
