Food. Fashion. Fitness.

Saturday 4 February 2012

Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...


Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...

Cooking time: 20 minutes

Serves: 4


Ingredients:
  • 175g TOTAL Classic Greek Yoghurt
  • 1 egg
  • 225ml milk
  • 180g crayfish (drained from brine)
  • 50g sun-blush tomatoes
  • 50g Swiss gruyere cheese
  • 4 ready baked 11cm savoury tart cases
  • A handful of fresh herbs
  • 250g wild rocket salad
  • 50g pine kernels, lightly toasted


Method:
  • Pre heat the oven to 350F/180C/Gas Mark 4.
  • Mix together the egg, 75ml milk and 75g of Greek yoghurt.
  • Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
  • Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
  • Meanwhile, make the dressing for the salad.
  •  Blitz together a handful of fresh herbs with 100g of Greek yoghurt and 150ml of milk. 
  • Season to taste.

Serve each tart with a handful of wild rocket, a sprinkling of toasted pine kernels and a drizzle
of dressing.

Nutritional Information( per serving)
  • 510 Calories
  • 19g Protein
  • 35g Fat
  • 11g Saturated Fat
  • 30g Carbohydrate
  • 8g Sugar
  • 1.2g Salt

Recipe and photo credit by- Total Greek yoghurt


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