Name: Easy mozzarella and tomato tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tomatoes; 1 sheet frozen puff pastry, thawed; 2 teaspoon olive oil; 1/3 cup (35g) grated mozzarella; basil leaves, to serve

Easy mozzarella and tomato tarts

Juicy, roasted tomato and melted, oozy cheese are beautiful sitting atop a golden, flaky pastry base. These savoury tarts can be prepared in no time at all and are perfect for a quick, light meal or a gourmet starter.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 tomatoes

1 sheet frozen puff pastry, thawed

2 teaspoon olive oil

1/3 cup (35g) grated mozzarella

basil leaves, to serve

Method

1.Using a small sharp knife, score a cross in base of each tomato. Place tomatoes in a heatproof bowl and pour over enough boiling water to cover. Stand 1-2 minutes, until skin starts to come away. Drain. Refresh under cold water. Peel skin from tomatoes. Cut into quarters.

2.Preheat oven to 210°C (190°C fan-forced). Line a baking tray with baking paper.

3.Cut four 11cm rounds from pastry sheet. Use a sharp knife to mark pastry with a 1cm border around edge. Place rounds on prepared tray; brush with a little oil. Scatter 1 tablespoon of mozzarella over each pastry round. Top with 2 tomato quarters, cut sides down.

4.Bake 15 minutes, until pastry is puffed and golden. Brush tomatoes with remaining oil. Top with a few basil leaves. Serve.

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Ingredients

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