Four Cheese, Spinach & Potato Tart

Served with Buttered Fine Green Beans, Roast Balsamic Vine Tomatoes & Toasted Sesame Seed Dressing

Ingredients

• Four cheese, Spinach and Potato Tart from frozen
• Frozen green beans
• A handful of vine tomatoes
• Drizzle of olive oil and Balsamic vinegar
• Cracked black pepper and sea salt to taste
• Two whole garlic cloves
• Pinch of sugar
• Tea spoon of Dijon mustard
• Sesame oil
• Half a frozen onion
• Sprig of Parsely

For the Fine Green Beans

• Tail Fine Green Beans, & Boil in Salted Water for approximately 3-4 minutes, refresh the fine green beans in iced water to keep the colour & leave to one side
• When required finish off by gently heating up in some melted butter with Sea Salt, Cracked Black Pepper & finely chopped parsley

For the Roast Balsamic Vine Tomatoes

• Place the Vine Tomatoes onto a baking tray & drizzle with Olive Oil & Balsamic Vinegar, Sea Salt & Cracked Black Pepper, & a couple of whole cloves of Garlic unpeeled
• Roast in a pre heated oven at 180 degrees for approximately 4-5 minutes or until the tomato flesh is tender, but without fully bursting the skin
• Leave to one side

For the Toasted Sesame Seed Dressing

• Finely chop half a shallot & mix together with good drizzle of Sesame Oil, Sea Salt, Cracked Black Pepper, pinch sugar, & teaspooon of smooth dijon mustard
• Leave to one side

To Assemble the Dish

• Place Buttered Fine Green Beans in centre of serving plate
• Sit Four Cheese Spinach & Potato Tart on Top
• Place Roast Balsamic Vine Tomatoes directly on top of tart, spooning over any juices from baking tray over & around the plate, including the roasted garlic cloves
• Dress the tart over & around with Toasted Sesame Seed Dressing

Recipes featured on theNewIceAge.com have been tasted by a panel of 5 keen food lovers