Tomato Tart

Hi Guys, sorry for my absence, – things got a bit hectic recently. Also, we had our dear friends from Italy staying over for a while, so were busy entertaining. Italian inspired, here is the Tomato & Mozzarella Tart for you. This is very simple yet extremely tasty tart made with rich shortcrust pastry, topped with slice of mozzarella cheese and tomatoes, and enriched with olive oil and basil leaves.




150 g mazzarella (sliced)

4 large tomatoes (sliced)

2 tablespoon good quality olive oil

2 garlic cloves (thinly sliced)

basil leaves

salt & pepper

For the pastry:

115 g plain flour

50 g butter or margarine

1 egg yolk



1. To prepare the pastry, mix together the flour and salt, then rub in the butter and the egg yolk. Use a splash of cold water to make the dough to come together, kneading lightly on a floured surface. Wrap in a clining film and chill in a fridge for about 1 hour.

2. Preheat the oven to 200C. remove the pastry fro the fridge and allow about 10 minutes for it to return to room temperature. Roll out into 20 cm round. Press into the base of a 20 cm flan dish or tin. Prick all over with the fork and bake in the oven for about 10 minutes until firm but not too brown. Allow to cool slightly. Reduce the oven temperature to 180C.

3. Arrange the mozzarella slices over the pastry base, then spread the basil leaves. On top, arrange a single layer of the sliced tomatoes, overlapping them slightly. (I found if I place ingredients in this order, basil releases much more flavour).

4. Scatter the garlic on top, drizzle with the olive oil and season generously with salt and pepper. Bake for 40-45 minutes, until the tomatoes are well cooked. Serve hot.


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