ONION AND TOMATO TARTLETS

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HK FOOD -

2×400g ready-to-roll

puff pas­try 1 large egg, lightly beaten 8 shal­lots, sliced into rings 300g baby toma­toes, halved 50g but­ter 4T olive oil salt and milled black pep­per a small hand­ful of

fresh basil leaves 250g fior di latte moz­zarella

Serves 4

Pre­heat the oven to 200°C and line two bak­ing trays with bak­ing pa­per. Roll the pas­try out to a thick­ness of 0.5cm, and cut out eight cir­cles with a di­am­e­ter of 12cm each. Ar­range four of the pas­try bases on one of the lined bak­ing trays, cover with another layer of bak­ing pa­per and place the sec­ond lined bak­ing tray on top of the pas­try to weigh it down. Cut four 10cm cir­cles out of the mid­dle of each of the re­main­ing four pas­try cir­cles. Ar­range the outer rings on the sec­ond bak­ing tray, cover with a sec­ond layer of bak­ing pa­per and place a third tray on top of the pas­try to weigh it down. Place the stack of trays in the freezer for 30 min­utes.

Re­move the pas­try from the freezer and lightly brush beaten egg over one side of the pas­try rings. Place each of these on top of the cir­cu­lar bases to form a bor­der. Lightly brush the re­main­ing beaten egg over each pas­try case and dock the mid­dle of each tart with a fork.

Ar­range the shal­lots and toma­toes, cut side down, in­side the bor­der of each tart, dot with but­ter, brush olive oil over them and sea­son with salt and pep­per. Bake for 15 to 20 min­utes, un­til the pas­try is golden brown. Re­move from the oven and sprin­kle torn basil leaves over each one. Serve with torn pieces of fior di latte moz­zarella.

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