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Heirloom Tomato and Fresh Mozzarella Tart Recipe

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Ingredients

Adjust Servings:
250 g puff pastry
1 egg beaten
4 tablespoons whole grain mustard
300 g mozzarella cheese finely sliced
8 - 10 tomatoes sliced
salt & freshly ground black pepper
2 tablespoons thyme leaves
olive oil for drizzling
pesto sauce for drizzling
2 tablespoons balsamic vinegar
5 tablespoons olive oil
salt & freshly ground black pepper
100 g rocket or 100 g baby spinach

Nutritional information

798.6
Calories
538 g
Calories From Fat
59.8 g
Total Fat
18.8 g
Saturated Fat
112.1 mg
Cholesterol
830.9mg
Sodium
41.9 g
Carbs
4.9 g
Dietary Fiber
8.7 g
Sugars
26.2 g
Protein
462g
Serving Size (g)
4
Serving Size

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Heirloom Tomato and Fresh Mozzarella Tart Recipe

Features:
    Cuisine:

    a light lunch or supper, i generally put the salad on the side but both ways are enjoyable

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tomato and Mozzarella Tart,a light lunch or supper, i generally put the salad on the side but both ways are enjoyable,Gosh this is good! What a wonderful way to have a special salad. Everything goes together so well. I had mine as written and loved it, but I knew my menfolk would want a bit more, so I added some ham, which they said was ‘glorious.’ The simple balsamic vinaigrette was the perfect topping for this. Thanks for posting!


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    Steps

    1
    Done

    Preheat the Oven to 230c/Gas 8.

    2
    Done

    Roll Out the Puff Pastry to 3mm Thickness and Cut Into 4 Even-Sized Circles, Each the Size of a Side Plate. Place the Puff Pastry Circles on a Greased Baking Sheet.

    3
    Done

    Brush the Edges of the Puff Pastry Circles With Beaten Egg. Press the Edges With a Fork.

    4
    Done

    Spread the Mustard, Then Layer the Sliced Mozzarella Evenly Over the Pastry Circles, Leaving an Edge of Pastry Around the Outside.

    5
    Done

    Arrange the Sliced Tomatoes in a Circle in the Centre of Each Pastry Circle. Season With Salt and Freshly Ground Pepper, Sprinkle With Thyme and Drizzle With Olive Oil.

    6
    Done

    Bake the Tomato Tarts For 15-20 Minutes Until the Pastry Is Cooked Through.

    7
    Done

    Meanwhile, Prepare the Salad. Mix Together the Balsamic Vinegar and Olive Oil. Season With Salt and Freshly Ground Pepper. Toss the Salad Leaves With the Salad Dressing.

    8
    Done

    Transfer the Baked Tomato Tarts to a Warm Serving Plate. Drizzle the Pesto Over the Tarts and Arrange a Small Pile of Dressed Salad in the Centre of Each Tart. Serve.

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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