heat oven to 200C , line a baking tray with baking paper
Roll out pastry
Cut pastry into 4 rectangles
Score a rectangle about 1" in from the pastry edge
Spread the inner rectangle with tomato purée
Lay slices of tomato and mozerella on top of the purée
Put a small basil leaf on top of the tomato slices
Season the mozerella with the black pepper
Put the tarts on the baking tray
Brush the outer edge with milk or beaten egg
Bake for about 20 minutes until pastry is golden and risen
Can be eaten hot or cold . These can be frozen and reheated or put into a packed lunch
Ingredients
Directions
heat oven to 200C , line a baking tray with baking paper
Roll out pastry
Cut pastry into 4 rectangles
Score a rectangle about 1" in from the pastry edge
Spread the inner rectangle with tomato purée
Lay slices of tomato and mozerella on top of the purée
Put a small basil leaf on top of the tomato slices
Season the mozerella with the black pepper
Put the tarts on the baking tray
Brush the outer edge with milk or beaten egg
Bake for about 20 minutes until pastry is golden and risen
Can be eaten hot or cold . These can be frozen and reheated or put into a packed lunch