Preheat oven 200 C/400 F/Gas 6. Lightly grease two or three flat baking trays.
Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.
Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Toll into an oblong again a repeat three times.
Roll out thinly and cut into squares.
Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.
Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.
Reduce the oven to 180 C/350 F/Gas 4 and return the tarts for about 15 minutes until cooked and cheese has melted.
Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.
Behind Every Bake
Mozzarella & Tomato Tarts
CATEGORY: All Recipes
COOK TIME: 15 mins
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What you need:
Bases
250g/9oz Odlums Cream Plain Flour
175g/6oz Butter
Salt & Pepper
Cold Water
Glaze
1 Egg (beaten)
Topping
4/6 Plum Tomatoes
2 x Buffalo Mozzarella Cheese
Basil Leaves
Roma Oil
Salt & Pepper
Garnish
Basil Pesto
Basil Leaves
How to:
Preheat oven 200 C/400 F/Gas 6. Lightly grease two or three flat baking trays.
Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.
Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Toll into an oblong again a repeat three times.
Roll out thinly and cut into squares.
Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.
Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.
Reduce the oven to 180 C/350 F/Gas 4 and return the tarts for about 15 minutes until cooked and cheese has melted.
Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.
