- 250g packet of puff pastry - defrosted if frozen
- 4-5 tomatoes - depending on size
- 350g mozzarella cheese - sliced or you could use the pre-grated
- 2-3 tbsp mustard - we use Dijon but wholegrain would work well
- Salt and pepper to season
- Olive Oil
This tomato and mozzarella tart recipe came about the other day when I was hunting around for something to make for lunch and found some puff pastry in the freezer. There was some mozzarella cheese left over from making pizzas so I grabbed some tomatoes and decided to make this savoury tart. It was really easy, didn’t take long and the kids loved them, a real change from normal holiday weekday lunches.
We always have puff pastry in the freezer as it is really handy. We normally try and make as much as we can rather than buy in pre-prepared but making puff pastry is an incredibly difficult, time consuming task that to be honest isn’t worth the effort!
Anything to do with rolling pins seems to go down well with out lot so they enjoyed rolling out the pastry. They also put all of the ingredients together and the eldest (9) cut the pastry though I’m sure the 7 year olds would have done an equally good job! Cracking and beating eggs is another favourite job and brushing the egg was just like painting apparently…
- Pre heat the oven to 210C.
- Roll out the pastry to about 4-5mm thick.
- Cut out the pastry into circles – I made about 10 to make them more snack-like but you could also make 4-5 larger ones. You could also make squares I guess!
- Brush the egg around the edge of the cut out pastry
- Spread a little mustard on the pastry, inside where you brushed the egg. You can add more or less mustard to taste.
- Place the mozzarella on top of the mustard, and on top of that some tomato slices
- Season with salt and pepper to taste and sprinkle over a drizzle of olive oil
- Place in the oven and bake for around 20 minutes, checking occasionally, until cooked
- Serve with a salad