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

What you need:

Bases
  • 250g/9oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • Salt & Pepper
  • Cold Water
  • Glaze
  • 1 Egg (beaten)
Topping
  • 4/6 Plum Tomatoes
  • 2 x Buffalo Mozzarella Cheese
  • Basil Leaves
  • Roma Oil
  • Salt & Pepper
  • Garnish
  • Basil Pesto
  • Basil Leaves

How to:

  1. Preheat oven 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. Toll into an oblong again a 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.
  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 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.
 Delish!!

Mozzarella & Tomato Tarts

Category

Main Dishes

Cook Time

15 mins

What you need:

Bases
  • 250g/9oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • Salt & Pepper
  • Cold Water
  • Glaze
  • 1 Egg (beaten)
Topping
  • 4/6 Plum Tomatoes
  • 2 x Buffalo Mozzarella Cheese
  • Basil Leaves
  • Roma Oil
  • Salt & Pepper
  • Garnish
  • Basil Pesto
  • Basil Leaves

How to:

  1. Preheat oven 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. Toll into an oblong again a 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.
  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 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.
 Delish!!
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