Mozzarella & Tomato Tarts

Mozzarella & Tomato Tarts
Cook Time: 15 Minutes

What you need

Base

  • 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

Recipe Steps

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.
  2. 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.
  3. 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.
  4. Roll out thinly and cut into about 6 x 13cms/6″ rounds. A side plate is ideal for this!
  5. 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.
  6. 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.
  7. 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.
  8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.