Botticelli Extra Virgin Olive Oil Description
Perfect for marinating, dressing, seasoning and sauteing. A cholesterol and sodium free food.
Directions
Close tightly after use.
Free Of
Cholesterol, sodium.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 100
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 17.95% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 11 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Extra virgin olive oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Puff Pastry Tomato Tarts
[vc_row][vc_column][vc_column_text]This puff pastry tomato tart recipe combines the buttery flakiness of puff pastry with the fresh, vibrant flavors of ripe tomatoes and the tangy creaminess of herbed goat cheese. Baked to golden perfection and finished with olive oil and fresh basil, these tarts are perfect for a light lunch, an elegant appetizer or an indulgent snack that showcases the brilliant simplicity of fresh, seasonal ingredients.
Puff Pastry Tomato Tarts
- 2 puff pastry sheets (thawed according to package instructions)
- 32 cherry tomatoes (halved)
- 8 oz. soft goat cheese
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1 egg
- 1 Tbsp. water
- Extra virgin olive oil (for garnish)
- Basil (chopped for garnish)
- Salt (to taste)
- Black pepper (to taste)
- Preheat oven to 425 degrees F.
- Unfold thawed puff pastry sheets onto parchment paper. Cut each of the 2 sheets into 4 equal rectangles for a total of 8.
- Using butter knife, carefully score ½-inch border on each puff pastry rectangle. Be careful not to cut all the way through.
- Space out puff pastry on parchment paper and place on baking sheets. Bake about 12 minutes.
- In bowl, add goat cheese and mix in Italian seasoning and garlic powder.
- Remove puff pastry from oven. Divide goat cheese and spread onto each pastry rectangle, staying within border.
- Top goat cheese with halved cherry tomatoes (about 8 halves per pastry).
- In small bowl. scramble egg with water. Brush border of each pastry with egg wash.
- Bake pastries another 13 minutes or until golden brown.
- Remove from oven and cool 5 minutes. Garnish with drizzle of olive oil, fresh basil and salt and pepper to taste.
- Serve warm or at room temperature.
Get the ingredients you’ll need to make these tomato tarts!
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