These tarts were adapted from ones my sister makes. They are so easy to make, and really delicious. With the mozzarella and tomatoes, they are kind of like puff pastry pizzas.
Makes two tarts, to serve 6 people as a light lunch or starter
- 2 x rolls of puff pastry (400g each)
- 400g baby or cherry tomatoes, sliced in half
- A handful of grated Parmesan
- 2 handfuls of grated Mozzarella
- 1 ½ tsp basil pesto
- ½ tsp brown sugar
- ½ teaspoon crushed garlic
- 2 T pine nuts
- fresh basil leaves
- Balsamic vinegar
Roll out the puff pastry onto greased baking trays. Make a 2cm wide incision (don’t cut through the pastry) around each roll. Bake the pastry in a 180C oven for 15 minutes.
While the pastries are baking, put the tomatoes in a colander and sprinkle over the sugar and a drizzle of balsamic vinegar. Just before the pastry is done, mix the tomatoes with the pesto and garlic and season with sea salt and black pepper.
Take the pastries out of the oven and sprinkle the cheeses evenly over both tarts. Divide the tomatoes between them and spread them out evenly. Sprinkle over the pine nuts. Bake in the oven at 180C for 10 minutes, or until the cheese starts turning golden.
Tear the basil leaves roughly and scatter over the tarts. Drizzle over a bit of balsamic vinegar. Serve warm with a simple rocket salad.