Tomato and Mozzarella Tarts
recipe for Tomato and Mozzarella Tarts comes
Simple Cookery and has been reproduced courtesy
School of Food and Wine in London.
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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
salt and freshly ground black pepper
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
to make Tomato and Mozzarella Tarts
make Black Olive Tapenade:
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.
the motor is still running, pour in the oil.
with salt and pepper.
and chill until required.
make Tomato and Mozzarella Tarts:
oven to 200°C / 400°F / gas mark 6.
the pastry either into 4 x 7.5 cm squares or 4 X 10cm
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.
the pesto or tapenade over the central piece of the
pastry, cover and chill for 15 minutes.
the tomato and mozzarella overlapping each other over
the pesto or tapenade centre.
over a little olive oil and season with salt and pepper.
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.
with permission of Leiths
School of Food and Wine