It’s good to have a recipe for tomatoes at this time of year when they are plentiful especially if you grow them yourself and have a glut. This tart is lovely for lunch or as light meal and is suitable for vegetarians.
You will need a large baking tray.
- 450g (1 lb) ready made puff pastry
- 1 egg
- 450g (1 lb) approximately mozzarella cheese
- 4 large plum tomatoes or other large ones as available.
- Basil leaves – optional
Have the baking tray ready. Heat the oven to Gas 7 /425C.
Roll out the pastry to a rectangle 30 x 23cm /12 x 9in. Cut a border 2.5cm /1in wide all round.
Roll out the rectangle to its original size. Place it on the baking tray and brush the edges with egg.
Stick the border on top, like a picture frame. Flake up the edges.
Prick all over the base with a fork and bake for 10 minutes until golden
Slice the mozzarella fairly thinly and lay the slices over the pastry double layer if necessary
Slice the tomatoes fairly thinly discarding the end slices. Place overlapping in rows over the mozzarella. Sprinkle with salt & pepper to taste.
Brush the pastry edges with egg and bake for 30 minutes or until the tomatoes have softened and the pastry is golden brown. This is best eaten warm. The basil leaves are partly decoration – as well as a good combination.