Tomato and Mozzarella Tart with Pesto
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
  • 2 sheets puff pastry, thawed, rolled 4 inches wide, triple layered
  • 7 ounces packaged Italian Bocconcini Mozzarella with Sun-dried Tomatoes
  • 4 Roma vine-ripened tomatoes, sliced
  • black pepper, to taste
  • red pepper flakes, to taste
  • 3 Tablespoons fresh basil pesto
  • fresh arugula, to serve
Instructions
  1. Heat the oven to 350°F/180°C/gas 4 (160°C for fan ovens). Place the pastry sheets on a baking sheet.
  2. Layer the sun-dried tomatoes and tomato slices over the pastry. Dot mozzarella balls over the tomatoes and season.
  3. Bake for 20 minutes, until the tomatoes are cooked and the cheese has melted.
  4. Drizzle the pesto over the tarts and decorate with arugula to serve.
Notes
For a more intense flavor, spread pesto over the pastry before layering the tomatoes and mozzarella.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tomato-and-mozzarella-tart-with-pesto/38423/