Ingredients
-
250
-
1
-
4
-
300
-
8 - 10
-
-
2
-
-
-
-
2
-
5
-
-
100
-
Directions
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!
Discover ground-breaking new supplements! SHOP & SAVE
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. |
