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Tomato and mozzarella tart

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 7
Servings 8
Time 15 min


  • 400
    ready-rolled puff pastry
  • 125
    chopped green olives
  • 4
    ripe tomatoes, sliced
  • 400
    mozzarella, sliced
  • 24
    small fresh basil leaves
  • 15
    extra virgin olive oil
  • 60
    balsamic vinegar


20 min
Grease eight muffin or tartlet tins and line with circles of puff pastry. Press pastry into tins and bake blind for 5 minutes, then remove and bake uncovered for a further 5 minutes or until golden. Trim pastry tops down to the top edge of the tins. Remove from tins and place on a flat baking sheet. Put a spoonful of chopped olives into each pastry case and then arrange alternate slices of tomato and mozzarella on top. Season generously with salt and black pepper. Scatter with half the basil leaves and drizzle with oil. Bake for 10 minutes until cheese is just melted. Scatter with remaining basil leaves and drizzle with balsamic vinegar to serve. Makes: 8 Preparation time: 15 minutes Cooking time: 20 minutes Oven temperature: 220 ºC

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