Pesto, Mozzarella and Tomato Tart Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

190g x ready rolled puff pastry sheet
1 x tablespoon of Sacla’ Organic Basil Pesto
3 x plum tomatoes, sliced thinly into disks
70 g x Mozzarella, torn into even sized pieces about 3cm by 3cm
Black pepper
Small handful of fresh basil leaves to garnish optional

Instructions

Makes 1 tart

Serves 2 as a main course, 4 as a starter

Pre-heat the oven to 180 degrees/Gas Mark 4. Lightly grease a loose bottom tart tin ( 27cm diameter) . Unroll the pastry sheet to line the tin and trim away the extra pastry.

Spread one large table spoon of pesto over the pastry, right to the edges. Attractively arrange the slices of tomato onto the pastry base, covering the entire surface with a single layer of the tomatoes. Grind over some black pepper and evenly dot the mozzarella over the tomatoes.

Cook for 15-20mins until the tomatoes are soft, the cheese melting and browning slightly on top and the pastry golden. Remove from oven, transfer the tart from the tin onto a serving plate, scatter the fresh basil leaves and serve with a crisp green salad.