These tasty tomato puff pastry tarts are quick and easy to make. We used Piccolo cherry tomatoes that are bursting with flavour.
Tomato puff pastry tarts
Equipment
- Baking sheet
Ingredients
- 375 g fresh ready-rolled puff pastry
- 2 tbsp fresh basil pesto heaped
- 50 g slow roasted tomatoes with garlic, basil and extra virgin oil, roughly chopped
- two big handfuls of Piccolo tomatoes halved
- 100 g mozzarella roughly chopped
- olive oil
- fresh basil leaves to serve
Method
- Preheat the oven to 190°C
- Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
- Spread the pesto over the centre of the pasty, top with the chopped slow roasted tomatoes and then the halved Piccolo tomatoes and finally the mozzarella.
- Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes.
- Serve with a few fresh basil leaves on top.
Nutrition
Recipe courtesy of The Tomato Stall
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Last update on 2024-03-28 / Affiliate links / Images from Amazon Product Advertising API
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