Summer took so long coming, and is now going fast! But even though there has been a definite autumn nip in the air, you probably – like me – want to cling on to the last vestiges of summer and don’t want to spend hours over a hot stove.
This is a really quick simple meal to put together. Try and find some really ripe tomatoes for this to get a lovely juicy summery flavour. Serve it with a salad, and that’s probably all you need.
Tomato, Mozarella and Basil Tart
(Serves 4 generously)
Fridge to table time: <30 mins
You will need:
- 320g sheet of ready rolled puff pastry
- About 5 medium sized ripe tomatoes
- 250g mozarella, grated
- ~10 fresh basil leaves
- Put the oven on to 200 C and grease a baking tray thickly with butter or the tart can tend to stick which is annoying – particularly as it is the lovely crispy bits of pastry which to my mind are one of the best bits.
- Score the pastry gently with a knife all the way round the outside, about 1 cm in from the edge, but be careful not to cut all the way through.
- Chop the basil leaves roughly and scatter
over the base of the tart.
- Wash and slice the tomatoes and arrange in
one layer on the pastry, inside the scoring.
- Sprinkle the grated mozarella evenly over
the tomatoes, again keeping inside the
- Cook in the oven for about 20 minutes at 200.C
until the pastry is crisp and both pastry and
cheese are golden brown.
- Serve with a fresh herby green salad. You can sprinkle with parmesan to add an extra cheesey taste.