So, here we are in the middle of March, with barely a sniff of sunshine before it was rudely snatched away again. I don’t know about you, but I’m craving a bit of nice weather. Tomorrow is looking like it’s going to be a nice day, and so I’m treating us to a taste of summer for lunch, using a punnet of Piccolo tomatoes and a ball of mozzarella cheese, plus a handful of stuff I normally keep in the fridge….
TOMATO AND MOZZARELLA TART
1 sheet of ready rolled puff pastry (at room temperature)
an assortment of cherry tomatoes (roughly a punnet), halved
2 tbp green pesto
1 mozzarella cheese, sliced
salt and freshly ground pepper
1 beaten egg
Unroll the pastry onto a lined baking sheet. Score an inch wide border around the edge.
Spread the central area with the pesto.
Scatter the tomatoes over the pesto, season and dot the mozzarella over the top. Drizzle with olive oil.
Brush the border with beaten egg and pop into a pre-heated oven at 200c for 20 minutes.
Allow to cool slightly before serving.
Quick, simple and delicious. Job done.