Roasted Tomato and Mozzarella Tart
My friend Dominee gave me some beautiful tomatoes and I decided to make this easy peasy Tomato Tart.
1 roll of puff pastry (400g)(I use Today), tomatoes, mozzerella, salt, pepper, sugar, thyme, olive oil, crushed garlic.
Slice the large tomatoes and halve the baby tomatoes. Place on a greased baking tray cut side up. Season with salt and pepper. Sprinkle a tiny bit of sugar. Add the thyme. Drizzle with olive oil and bake at 200deg celsius for 30-40 minutes. While the tomatoes are in the oven prepare the pastry. Cut the pastry in half and roll out to make it a little thinner.Place the pastry on a greased baking tray. Score the pastry around the edges. Remember do NOT cut right through the pastry. When the tomatoes are ready, cool them a bit then layer them on the pastry inside the scored edges. Cut up pieces of mozzarella and layer between the tomatoes . Sprinkle with salt and pepper, add a little crushed garlic, and add a drizzle of olive oil. Brush the outside edges with beaten egg or milk. Bake at 180deg celsius until the pastry is puffed up and golden brown. Serve warm after garnishing with basil leaves or baby rocket leaves. A perfect vegetarian meal or snack.