Tomato & Mozzarella Tarts

Wed, 25 May 2016

Ingredients:

250g/9oz Odlums Cream Plain Flour

175g/6oz Butter

Salt & Pepper

Cold Water

Glaze

1 Egg (beaten)

Topping:

4/6 Plum Tomatoes

2 x Buffalo Mozzarella Cheese

Basil Leaves

Roma Oil

Salt & Pepper

Garnish

Basil Pesto

Basil Leaves

Method
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.

2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.

3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Roll into an oblong again and repeat three times.

4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this!

5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.

6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.

7. Reduce the oven to 180°C/350°F/Gas 4 and return the tarts to the oven for about 15 minutes until cooked and cheese has melted.

8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.

Watch how it's made below: