Tomato and Mozzarella Tart

Recipe by MarraMamba
READY IN: 40mins




  • Preheat the oven to 230°C/gas 8.
  • 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.
  • Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
  • Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
  • 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.
  • Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
  • 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.
  • 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.