All throughout the day I was dreading going home and making supper. I wasn’t really in the mindset to make anything. But I was encouraged (quite gently but very effectively) to make something out of the puff pastry that was languishing in the fridge. And so, the tomato and mozzarella tart was born.
I will be the first to admit that even though cheese isn’t my best friend, I would very gladly devour mozzarella di bufala and suffer the consequences later and I LOVE TOMATOES. So a caprese salad would be my best friend. But since I did have puff pastry (and inspired by the continuous sightings of the Jus-Rol Janet advert on telly), I thought a caprese salad in a tart would be a good thing!
It was quick, easy, and relatively painless!
250g puff pastry (the best you can buy)
2 medium salad onions cut into half moons
150g fresh mozzarella, cut into half moons
2 tablespoons tomato paste
1 teaspoon pesto
1/2 teaspoon salt
1/2 teaspoon garlic granules
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon dried oregano
Directions:
- Preheat the oven to 200C
- Unwrap the pastry and roll it out. You need only 250 grams of it, so you’ll have to cut out, roughly a 10″x10″ square. On the pastry sheet, trace a 9″x9″ frame in it with a knife or a spatula so that there is a border (for lack of a better way to describe it!)and in pierce the pastry with a fork.
- In a small bowl, mix the tomato paste, pest, salt, sugar, garlic, and pepper until well-combined.
- Spread the tomato mixture inside the 9″x9″ frame you traced as evenly as possible. Then arrange the mozzarella and tomato slices as desired within the frame. Sprinkle the dried oregano on the tomato and mozzarella slices.
- Bake in the oven for 20-25 minutes until the pastry has risen and is golden brown.
- This will serve 4 or a greedy 2.
Yellywelly 