To­mato, moz­zarella & basil puff pas­try tart

SERVES: 4

No. 1 Magazine - - SCOTLAND’S NO.1 FOR LIFE & STYLE -

Prepa­ra­tion time: 15 mins Cook­ing time: 12-15 mins

IN­GRE­DI­ENTS

• 500g mixed spe­cial­ity Isle of Wight Toma­toes

• 1 x 320-350g sheet ready-rolled all-but­ter puff pas­try

• 1 medium egg, beaten

• 25g finely grated parme­san cheese, vege­tar­ian if pre­ferred

• 2 tbsp olive oil

• 1 buf­falo moz­zarella cheese, drained then torn into small pieces

• 1 gar­lic clove, crushed

• A small hand­ful small, fresh basil leaves

• sea salt flakes and freshly ground black pep­per

METHOD

Pre­heat the oven to 220C/fan200c/gas 7. Line a large bak­ing sheet with non-stick bak­ing pa­per. Thinly slice the toma­toes. Lay them flat on kitchen pa­per or a clean tea towel, sprin­kle with salt and pep­per and leave to drain. Un­roll the pas­try onto the bak­ing pa­per and brush all over with the beaten egg. Fold over 1cm of each edge to form a rim and pinch at the cor­ners to seal. Prick the base here and there with a fork then sprin­kle with the parme­san cheese. Bake in the oven for 12-15 min­utes un­til puffed up and golden brown. Re­move the tart base from the oven and sprin­kle the base with half of the moz­zarella cheese. Over­lap the to­mato slices on top. Mix the olive oil with the gar­lic, driz­zle it over the toma­toes and then scat­ter over the re­main­ing moz­zarella cheese. Re­turn the tart to the oven and bake for 5-7 min­utes un­til the moz­zarella has just melted and the toma­toes have heated through. Re­move from the oven, scat­ter over the basil leaves and serve im­me­di­ately.

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