Recipe Steps
- 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.
