Recipe for Roasted Tomato Galette with Salsa Verde 
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Yield:
1 servings
Ingredients:
Amount Ingredient
450 gm Vine ripened tomatoes, (1lb)
2 x Cloves garlic
1 x Lime, Juice of
Extra virgin olive oil
2 x Puff pastry sheets
Sea salt flakes and ground black pepper
----------------- SALSA VERDE ----------------
75 gm Flat leaf parsley, (3oz)
125 gm Fresh mint, (4oz)
125 gm Fresh basil, (4oz)
2 x Cloves garlic
1 tbl Dijon mustard
5 x Anchovy fillets
2 tbl Capers
125 ml Olive oil, (4fl oz)
1 x Lemon, Juice and rind of
Instructions:
Instructions: Preheat the oven to 200 C/400 F/gas mark 6.

Roughly chop the tomatoes and put them into an ovenproof dish with garlic; sprinkle the lime juice, season and drizzle with olive oil. Roast for 20 minutes.

Heat 2 baking sheets. Cut 5 inch circles out of the pastry sheets, score the edges, prick each disc with a fork, bake for 5-10 mintes until light brown and fluffy.

For the salsa verde:
Put everything except the oil and lemon juice into a food processor and whizz until smooth (scrape the sides of the processor and whizz again). Add a little extra lemon juice and season to taste.

Turn the pastry over, spoon a little salsa verde on top, followed by the tomatoes, bake for 10 minutes.

Serve the tarts with a little salsa verde drizzled around the plate.

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