A new linky to try out, courtesy of ReluctantHousedad. This one is about sharing recipes and there will be a different theme each week. To kick off though we can start with any recipe you want to share that might be tasty for other people to try. I also want to share something that is easy! I learnt how to make this yummy tart in Italy.
Here’s my recipe for Tomato, Mozzarella and Pesto tart.
Ready made puff pastry
1 ball of mozzarella
pesto, fresh or from a jar
salt, pepper, olive oil, (basil leaves and capers are optional)
1. Buy ready made puff pastry. You can make you own if you are a little crazy or don’t have kids or are more organised than me. I buy Justrol. Make sure you take it out of the fridge a good 20 mins before you use it otherwise it is difficult to unroll.
2. Preheat the oven to 200 degrees celsius.
3. Unroll the pastry. If you use Justrol it is already in a rectangular shape so just trim as necessary to fit whatever flat baking tray you want to use. Otherwise roll out to a rectangle roughly 45cm by 20cm, doesn’t have to be exact. Place the pastry on greaseproof paper on a flat baking tray. It is easier to put the topping on like this rather than try and shift the pastry afterwards.
4. Spread Pesto over the pastry base leaving a 1 inch/ 2.5 cm border on all sides. You need to leave this border so the edges of the tart puff up. You can use shop bought pesto or homemade. Either is fine. If I have time I do make my own and can share that recipe too, if you like. Don’t spread it too thickly or the base of the tart doesn’t cook properly.
5. Slice up a couple of nice ripe tomatoes (plum are ideal). Arrange randomly on top of the pesto base.
6. Slice up some good quality mozzarella. My advice is to buy the best you can find, it does make a difference. Please, please don’t buy that Galbano stuff that comes in a roll. It tastes like rubber. Again, don’t slice the mozzarella too thickly or it will release too much liquid and make the tart soggy (and no one likes a soggy tart…. ). Arrange the slices in between the tomato.
7. Season really well with freshly ground black pepper and sea salt. If you have some fresh basil leaves to hand, tear a few up and throw on top. You can also sprinkle a few caper berries on as well, if you like them. Finally, drizzle some extra virgin olive oil over the tomatoes and mozzarella.
8. Put your tart in the oven for approx. 20 mins. I recommend checking after 15 mins to see how things are going. You want the pastry edges to be puffed up, the tomatoes bubbling and the mozzarella to be melted and starting to brown a little bit. Also look under the base if you can to make sure it is cooked.
9. Take out of the oven and enjoy straight away with some nice salad on the side. The tart is also good cold the next day or for a picnic.
Please let me know if you try this and how you found following the recipe. I have never written one before so not sure if it makes sense.
Also please share you own recipes on ReluctantHousedad‘s site. Enjoy!