Basil & Tomato Puff Pastry Tart


  • 2 large puff pastry dough
  • 2 balls of mozzarella cheese
  • 250 g cherry tomatoes
  • 1 tablespoon of olive oil
  • Few sprigs of fresh basil
  • Salt
  • Black pepper


Set the oven to 200 degrees. Line the bottom of the rectangular tart tin with grease-proof paper. Combine the ends of the puff pastry dough and open it slightly with a rolling pin on a floured surface.

Place it in the tart mold so that the edges remain 2-2.5 cm high. Make holes in the top and sides with a fork and bake in the oven until lightly browned.

Cut the tomatoes in half and put them in a bowl. Add salt, pepper, olive oil and mix. Thinly slice the mozzarella cheese and arrange on the base of the tart.

Place the tomatoes on top and place them back in the oven and continue cooking until they are golden brown.

Take it out of the oven and let it rest for 2-3 minutes, then remove it from the mold and place the basil leaves on it and serve. Serve.

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