Ingredients
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250 g Basic Rough Puff Pastry
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250 g Cream Cheese
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15 ml Basil
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200 g Mozzarella Cheese
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120 g cherry Tomato
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30 ml Olive Oil
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1 Egg
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20 g fresh Basil
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Salt
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freshly ground Black Pepper
Directions
Steps
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1
Done
|
Preheat the oven to 200 °C. |
|
2
Done
|
Roll out the pastry on a lightly floured surface until 2 mm thick and roughly rectangular in shape. |
|
3
Done
|
Transfer the pastry to a greased baking tray and, using a fork, prick the base all over. Bake for 7 minutes, then remove from the oven and set aside. Leave the oven switched on. |
|
4
Done
|
Mix the cream cheese and pesto and spread generously over the pastry, leaving a 1 cm border. |
|
5
Done
|
Place the mozzarella and tomatoes on top. Drizzle with olive oil and brush the pastry border with the egg yolk. |
|
6
Done
|
Bake for 10–15 minutes or until the pastry is golden brown. |
|
7
Done
|
Garnish the tart with a little more pesto and some fresh basil leaves, season with salt and pepper and serve immediately. |
