Tomato, mozzarella and basil tart recipe

By Felicity Barnum Bobb

Makes enough for 4
Takes 55 minutes to make
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This easy recipe for tomato, mozzarella and basil tart results in a soft, cheesy tomato filling and crispy, flaky pastry base with the beautiful taste of the basil herb.

Ingredients

1 quantity shortcrust pastry
1 tsp green pesto
2-3 slices mozzarella
1 slice beef tomato
Few slivers finely sliced garlic
Few fresh small basil leaves
1 tsp olive oil

Method

1. On a sheet of baking paper, roll out the pastry until it is 3mm thick. Put the tartlet tin on top and use a knife to cut out a circle of pastry about 3cm wider than the tin.
2. Carefully lift up the pastry round and put it into the tin. Ease it into the corners, then use your finger to gently press the pastry into the edges. Roll a rolling pin over the top of the tartlet tin to neaten and trim off the edges, then prick the base with a fork – this will stop air bubbles forming during baking.
3. To make sure the pastry case is crisp, you have to part-bake it before it is filled. This is called ‘baking blind’. Here’s how to do it. Put a square of baking paper onto the pastry in the tin, then tip in some baking beans, dried chickpeas or dry rice to weigh down the paper.
4. Put your tartlet tin with everyone else’s on a baking tray and chill for 15 minutes (this will make sure the pastry doesn’t shrink as it cooks). Preheat the oven to 220°C/fan200°C/ gas 7. Bake the tarts for 10-15 minutes until the pastry is pale-golden.
5. Ask an adult to lift the tray out of the oven, carefully remove the paper and beans, and set the tartlet cases aside to cool. Leave the oven on.
6. Spread the pesto into your pastry tartlet case, then arrange the mozzarella and tomato on top. Add the garlic, some salt and ground black pepper. Finish with 2-3 basil leaves and a drizzle of olive oil.
7. Return the tartlet cases to the baking tray and bake for 10 minutes, until the cheese is bubbling.
8. Ask an adult to remove the tartlets from the tins, and lift out onto a serving plate. Eat while warm.