Total Time
40mins
Prep 25 mins
Cook 15 mins

a light lunch or supper, i generally put the salad on the side but both ways are enjoyable

Ingredients Nutrition

Directions

  1. Preheat the oven to 230°C/gas 8.
  2. Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
  3. Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
  4. Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
  5. Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
  6. Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
  7. Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
  8. Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.
Most Helpful

5 5

Gosh this is good! What a wonderful way to have a special salad. Everything goes together so well. I had mine as written and loved it, but I knew my menfolk would want a bit more, so I added some ham, which they said was 'glorious.' The simple balsamic vinaigrette was the perfect topping for this. Thanks for posting!