Tomato, mozzarella and basil puff pastry tart

Tomato, mozzarella and basil puff pastry tart

By 15/06/2015

This tart with all the colours of the Italian flag is just up my street!

Italian flag

It is made with two sheets of puff pastry for a more indulgent, crunchier and richer base but if you prefer you can use one sheet only. You will need to cook it on its own first for 20 minutes and then cook it again with the topping on.

It is very simple, very tasty and yep it makes a good last minute lunch or snack.

  • Prep Time : 20 minutes
  • Cook Time : 35 minutes

Instructions

Overlap the two sheets of pastry and put them on a baking tray mouldΒ covered with parchment paper. Roll the edges to form a cord.

rolling pastry edges

Prick the base with a fork.

pricking puff pastry

To avoid the base filling with air bubbles you need to put something heavy on it. You can cover it with parchment paper and fill it with dry beans or if like me you don't have any in the house you can put some stainless steel cutlery (not the one with plastic handles!) on it. Cook at 200C /390 F or 180C /350 F for fan assisted ovens for 20 minutes.

puff pastry ready for the oven

Wash the tomatoes, cut them in half, remove the seeds,Β  sprinkle inside with a little salt

removing tomato's seeds

Put them upside down on your worktop to drain for a few minutes.

tomatoes and basil

When the pastry is cooked place the tomatoes on the tart with the convex part upwards. Cut the mozzarella into cubes,(unless you use mozzarella pearls), let it drain from its own liquid and put it on top of the pastry, sprinkle a few leaves of basil and drizzle with olive oil.

mozzarella, tomato, basil tart

Return to the oven. Cook for another 15 minutes at the same temperature. Enjoy warm.

mozzarella, tomato, basil tart

I am entering this to "Bake of the Week".

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10 Responses to Tomato, mozzarella and basil puff pastry tart

  1. gloria

    Alida this look delicious!
    I love this type of tart!:)

  2. Julie is Hostess At Heart

    This is a beautiful dish Alida! I love the way it baked up and would never have thought to use stainless to bake the tart.

    • Alida

      Yes I tried with the cutlery and it worked OK. Thank you Julie.

  3. la cucina di Molly

    Che bella questa crostata tricolore e anche gustosa! Mi piace l’idea di mettere le posate d’acciaio per non farla gonfiare!

  4. cheri

    Wow! this looks delicious…….so much flavor!

  5. speedy70

    Che delizia questa torta salata… molto patriottica!!!!!

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  7. Kate - Gluten Free Alchemist

    I have so missed puff pastry, but last week I went on a course which showed me how to try and make it GF! Fingers crossed it may actually work and then I can eat tasty treats like this….. Yum Yum!!

    • Alida

      Wow, well done for making your own. Much much better than the shop bought stuff!

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