www.odlums.ie /recipes/mozzarella-tomato-tarts-2/

What you need:

Base

250g/9oz Odlums Cream Plain Flour175g/6oz ButterSalt & PepperCold Water

Glaze

1 Egg (beaten)

Topping

4/6 Plum Tomatoes2 x Buffalo Mozzarella CheeseBasil LeavesRoma OilSalt & Pepper

Garnish

Basil PestoBasil Leaves

How to:

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Roll into an oblong again and repeat three times.4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this!5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.7. Reduce the oven to 180°C/350°F/Gas 4 and return the tarts to the oven for about 15 minutes until cooked and cheese has melted.8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.

Catherine۪s Weekly Recipe – Mozzarella & Tomato Tarts

Category

Weekly Recipe

Cook Time

15 mins

What you need:

Base

250g/9oz Odlums Cream Plain Flour175g/6oz ButterSalt & PepperCold Water

Glaze

1 Egg (beaten)

Topping

4/6 Plum Tomatoes2 x Buffalo Mozzarella CheeseBasil LeavesRoma OilSalt & Pepper

Garnish

Basil PestoBasil Leaves

How to:

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Roll into an oblong again and repeat three times.4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this!5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.7. Reduce the oven to 180°C/350°F/Gas 4 and return the tarts to the oven for about 15 minutes until cooked and cheese has melted.8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.
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