Saturday, 21 November 2009
Tomato and buffalo mozzarella tart
Not an exact recipe as such as nothing measured but easy enough to follow! Its a lovely tart made using a sheet of puff pastry, then topped with sliced ripe organic tomatoes (best can get out of season!), 2 tubs buffalo mozzarella roughly sliced, freshly grated parmesan and fresh basil leaves shredded, added both before and after cooking, also glazed with a mix of balsamic vinegar and evoo, about 30 mins in hot oven. Best served hot with a herby type salad.