Tomato And Mozzarella Tart

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 250 g puff pastry
• 1 egg, beaten
• 4 tablespoons whole grain mustard
• 300 g mozzarella cheese, finely sliced
• 8 -10 tomatoes, sliced
• salt & freshly ground black pepper
• 2 tablespoons thyme leaves
• olive oil, for drizzling
• pesto sauce, for drizzling
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• salt & freshly ground black pepper
• 100 g rocket or 100 g baby spinach

Recipe

• 1 preheat the oven to 230°c/gas 8.
• 2 roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. place the puff pastry circles on a greased baking sheet.
• 3 brush the edges of the puff pastry circles with beaten egg. press the edges with a fork.
• 4 spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
• 5 arrange the sliced tomatoes in a circle in the centre of each pastry circle. season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
• 6 bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
• 7 meanwhile, prepare the salad. mix together the balsamic vinegar and olive oil. season with salt and freshly ground pepper. toss the salad leaves with the salad dressing.
• 8 transfer the baked tomato tarts to a warm serving plate. drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. serve.