Isle of Wight tomato tarts.
INGREDIENTS SERVES 4 375g pack fresh ready-rolled puff pastry 2 heaped tbsp fresh basil pesto 50g Isle of Wight slow roasted tomatoes with garlic, basil and extra virgin oil, roughly chopped Two big handfuls of Piccolo tomatoes, halved Info Isle of Wight 100g mozzarella, roughly chopped left to and vine tomatoesare ripenonthe at thepeak Olive oil picked of their flavour Fresh basil DIRECTIONS Preheat the oven to 190C. Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
Spread the pesto over the centre of the pastry, top with the chopped slow roasted tomatoes and then the halved Piccolo tomatoes and finally the mozzarella.
Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes. Serve with a few fresh basil leaves on top.
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|Publication:||The Press and Journal (Aberdeen,Scotland)|
|Date:||Jun 22, 2019|
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