Rosemary and sea salt crackers with tomato relish
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 290 kcal | (14 %) | ||
| Protein | 7.2 g | (7 %) | ||
| Fat | 11.3 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) |
Preparation steps
For the dough, thaw dough, according to package instructions. Roll out dough between sheets of parchment paper into a rectangle about 20 x 21 cm (approximately 7 x 8 inches). Cut dough sheet into rectangles, each about 2 x 3 cm (approximately 3/4 x 1inch). Place on a baking sheet lined with parchment paper. Pierce each piece of dough with a fork and brush with olive oil.
Chop rosemary. Sprinkle rosemary over dough , then sprinkle lightly with sea salt. Bake in preheated oven at 220°C (fan: 200°C, gas mark 4-5) (approximately 425°F), 12-15 minutes.
For the tomato relish, rinse tomatoes and cut into very small cubes. Peel onion and finely chop. Mix tomatoes, onion and olive oil, then season with pepper. To serve, arrange crackers on a plate and serve with relish in a bowl.