Tomato, mozerella and basil tarts

PennyAuthorPenny
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Yields1 Serving

 1 pkt shop bought puff pastry
 3 sliced tomatoes
 A few slices of mozerella
 Fresh basil
 Tomato puree
 Black pepper
 Beaten egg or milk to glaze
 A dusting of flour

1

heat oven to 200C , line a baking tray with baking paper

2
3
4

Roll out pastry

5
6
7

Cut pastry into 4 rectangles

8
9

Score a rectangle about 1" in from the pastry edge

10
11
12

Spread the inner rectangle with tomato purée

13
14
15

Lay slices of tomato and mozerella on top of the purée

16
17

Put a small basil leaf on top of the tomato slices

18
19
20

Season the mozerella with the black pepper

21
22
23

Put the tarts on the baking tray

24
25
26

Brush the outer edge with milk or beaten egg

27
28
29

Bake for about 20 minutes until pastry is golden and risen

30
31

Can be eaten hot or cold . These can be frozen and reheated or put into a packed lunch

Ingredients

 1 pkt shop bought puff pastry
 3 sliced tomatoes
 A few slices of mozerella
 Fresh basil
 Tomato puree
 Black pepper
 Beaten egg or milk to glaze
 A dusting of flour

Directions

1

heat oven to 200C , line a baking tray with baking paper

2
3
4

Roll out pastry

5
6
7

Cut pastry into 4 rectangles

8
9

Score a rectangle about 1" in from the pastry edge

10
11
12

Spread the inner rectangle with tomato purée

13
14
15

Lay slices of tomato and mozerella on top of the purée

16
17

Put a small basil leaf on top of the tomato slices

18
19
20

Season the mozerella with the black pepper

21
22
23

Put the tarts on the baking tray

24
25
26

Brush the outer edge with milk or beaten egg

27
28
29

Bake for about 20 minutes until pastry is golden and risen

30
31

Can be eaten hot or cold . These can be frozen and reheated or put into a packed lunch

Tomato, mozerella and basil tarts