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Tomato and Mozzarella Tarts

This recipe for Tomato and Mozzarella Tarts comes from Leiths Simple Cookery and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Simple Cookery is a reference book for those wanting to learn to cook as well as being a book experienced cooks can use to refer to and find recipes - there are over 700 recipes which are both easy to follow and reliable. The book provides recipes for your every need from simple starters through mains to delicious puddings and beyond. The all-important basic recipes are also included ensuring everything you need to know to prepare great meals is in one simple book . . . read more

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Leiths' reputation as a first-class training school for chefs attracts students of all ages from all over the world. With its dedicated teaching and friendly atmosphere, Leiths' guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. This is not restricted to career cooks - many enthusiastic amateurs attend the varied programme of courses and diverse range of special events, from food and wine matching evenings to chocolate workshops and carving demonstrations . . . read more

Tomato and Mozzarella TartsIngredients for Tomato and Mozzarella Tarts

375g pack ready rolled puff pastry
4 teaspoons black olive tapenade (see below)
2 plum tomatoes, sliced
1x 125g pack mozzarella, sliced
olive oil
salt and freshly ground black pepper

For garnish:
Fresh Basil leaves

For Black Olive Tapenade:
100g black olives, pitted
2 tablespoons capers, drained and rinsed
1 clove of garlic, chopped
75ml olive oil
Salt and freshly ground black pepper

How to make Tomato and Mozzarella Tarts

To make Black Olive Tapenade:

  • Put the olives, capers and garlic into a food processor and process until smooth. You may want to add a little oil to help the blender purée the mixture.
  • While the motor is still running, pour in the oil.
  • Season with salt and pepper.
  • Cover and chill until required.

To make Tomato and Mozzarella Tarts:

  • Preheat oven to 200°C / 400°F / gas mark 6.
  • Cut the pastry either into 4 x 7.5 cm squares or 4 X 10cm diameter circles.
  • With a sharp knife, mark a 1 cm border around the edges of each piece of pastry. Prick the centre of the pastry all over with a fork.
  • Spread the pesto or tapenade over the central piece of the pastry, cover and chill for 15 minutes.
  • Arrange the tomato and mozzarella overlapping each other over the pesto or tapenade centre.
  • Drizzle over a little olive oil and season with salt and pepper.
  • Bake for 20 - 25 minutes until golden brown. Garnish with basil and serve.


To prepare ahead make in advance to the end of stage four and then refrigerate.

Serves 4

Leiths Simple Cookery

Published with permission of Leiths School of Food and Wine