Fresh Tomato & Basil Tart
It's hard to beat this puff pastry tart with fresh tomato and flavourful basil. This also makes a great appetiser or afternoon treat.
Ingredients
- 150g unsalted butter, melted
- 16 sheets filo pastry
- 75g basil & cashew pesto
- 100g mozzarella, roughly chopped
- 150g tomatoes, thinly sliced
- 1 truss tomato, thinly sliced
- 160g tomatoes, thinly sliced
- 1 tbs balsamic vinegar
- 1 tbs extra virgin olive oil
- 50g parmigiano reggiano, finely grated, to serve
- 1/2 bunch basil, leaves picked, to serve
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
- Stack filo pastry sheets, brushing with butter between each sheet. Place stack of sheets on prepared tray.
- Dollop pesto over base. Arrange mozzarella and tomatoes on top, leaving a 2cm border. Bake for 20 minutes or until pastry is golden.
- Mix together balsamic and oil. Top tart with parmesan and basil. Drizzle balsamic oil over tart. Season well. Serve.
Swap Tip
Make this tart even easier by using puff pastry for the base.
