Tomato and mozzarella tarts

    1 hour 25 min

    Being a fussy eater, I like nice simple recipes. These tarts are great little starters, with a nice crunchy base and lovely pesto.


    24 people made this

    Serves: 9 

    • 250g / 9oz puff pastry
    • 4 teaspoons basil pesto or black olive tapenade
    • 2 plum tomatoes, sliced
    • 125g / 4oz pack of mozzarella cheese, sliced
    • Salt and freshly ground black pepper
    • Olive oil
    • Basil, to garnish

    Prep:30min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Preheat oven to 200°c / 400°f / gas mark 6 (around 180°c for fan ovens)
    2. Cut the pastry either into 4x3 inch (7½ cm) squares OR circles 4 inches (10 cm) in diameter
    3. With a sharp knife, mark a ½ inch border around the pieces of pastry. Prick the centre of the pastry all over with a fork
    4. Spread the pesto over the central area of the pastry inside the border, cover and chill in the refrigerator for 30 minutes
    5. Arrange the tomato and mozzarella over the pesto centre
    6. Drizzle over a little olive oil and season with salt and pepper
    7. Cook in the oven for 20-25 minutes until golden-brown
    8. Garnish with basil, serve and enjoy!

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    Reviews in English (2)


    I had recentley had a BBq and had a few leftover ingredients and so had searched the site for options. This recipes came up. Although I did not have all the ingredients i sub'ed in a few and it smelt fab while cooking. Very nice recipe and great for a quick bite.  -  22 Jul 2011


    I used what I had on hand, small puff pastry cups, instead of puff pastry sheets (which would have been better. But the flavor was still the same, and it was delish!  -  03 Feb 2015