Recipe
for :
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Tomato and Mozzarella Tarts
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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
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 .
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 Ingredients
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.
Note:
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
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