A simple,easy and delicious recipe. Enjoy the killer combination of tomato, basil pesto and fresh mozzarella lying on a fluffy pastry along with those little pieces of olives that complement the delicious result. Top with a fragrant fresh basil leaf and indulge!
Ingredients (Depending on the size of tarts)
5-6 medium tomatoes, cut into thick slices
2 tablespoons basil pesto*
500g puff pastry
Fresh buffalo mozzarella
olives, chopped 8
How to make
Put the tomato slices in a bag along with the pesto to cover the tomatoes. Refrigerate for at least 30 minutes or overnight.
Preheat oven to 400.
Roll the cold puff pastry into a big sheet (You can use ready puff pastry shells).
Using a glass (a little larger than the size of the tomatoes) cut round pieces of puff pastry and place in baking pan lined with parchment paper.
Dock the pastry shells using a fork and bake for 10 minutes. They will rise but do not worry, when we’re going to put the tomatoes you’ll get the shape you see in the pictures.
Remove the pan from the oven and place a slice of tomato in every tart shell. Cover with a slice of mozzarella and just a pinch of black pepper. Return the pan to the oven and bake for 10 minutes more. Turn to grill or broil and continue for 2 – 5 minutes until the cheese is golden brown.
When they are ready, decorate with chopped olives, basil leaf and serve.
*You can keep in your refrigerator home made pesto sauce that you will make by pulsing in a food processor 2 cups basil leaf, 1 clove garlic, 1 - 2 tablespoon toasted pine nuts, salt, pepper and good quality extra virgin olive oil until you have a smooth paste.