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.
Denne historien er fra March 2022-utgaven av Australian Women’s Weekly NZ.
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Denne historien er fra March 2022-utgaven av Australian Women’s Weekly NZ.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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