Tomato and mozzarella tarts

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyEasy
Plain flour, for dusting
1 sheet frozen puff pastry, thawed
1 1/2 tbsp freshly grated Parmesan
1 large plum tomato, thinly sliced
8 to 9 leaves fresh basil leaves
90g (about 8 or 9 slices) fresh mozzarella, very thinly sliced
Salt and freshly ground black pepper
1) Preheat oven to 200C/Gas 6. Line a baking tray with greaseproof paper and set aside.

2) On a lightly floured surface, unfold the pastry. Using a 7.5-cm round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking tray. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.

3) Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.

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