SERVES 4 (MAKES 2 TARTS)
PREP + COOK TIME 30 MINUTES
2 sheets frozen butter puff pastry
500g cherry truss tomatoes
250g buffalo mozzarella
1 cup (240g) olive tapenade
½ cup (40g) firmly packed fresh basil leaves
PANTRY STAPLES
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2 Cut 1 pastry sheet in half. Cut the second sheet into long strips, 1cm wide. Place pastry halves on oven tray; brush sides lightly with water. Place pastry strips on all sides to create a border, trimming any excess to fit. Prick all over pastry base inside the border with a fork.
3 Bake tart cases on lower shelf for 8 minutes or until puffed and lightly golden.
4 Meanwhile, cut truss tomatoes into smaller clusters (cut any separated tomatoes in half); tear mozzarella into pieces.
5 Working quickly, spread tapenade on the base of the tarts; top with half the mozzarella pieces and the tomatoes. Bake for a further 12 minutes or until pastry is browned and tomatoes are softened.
6 Thinly slice basil. Serve tarts topped with remaining mozzarella pieces and sliced basil; drizzle with extra virgin olive oil and season with pepper. Not suitable to freeze.
هذه القصة مأخوذة من طبعة March 2022 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة March 2022 من Australian Women’s Weekly NZ.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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