This tart with all the colours of the Italian flag is just up my street!
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
Overlap the two sheets of pastry and put them on a baking tray mould covered with parchment paper. Roll the edges to form a cord.
Prick the base with a fork.
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.
Wash the tomatoes, cut them in half, remove the seeds, sprinkle inside with a little salt
Put them upside down on your worktop to drain for a few minutes.
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.
Return to the oven. Cook for another 15 minutes at the same temperature. Enjoy warm.
I am entering this to "Bake of the Week".