Recipe Steps
- Preheat oven to 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. Roll into an oblong again and repeat three times.
- Roll out thinly and cut into about 6 x 13cms/6″ rounds. A side plate is ideal for this!
- 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 to the oven 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.
