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Tomato, Mozzarella and Pesto Tart

8 minutes, assuming You already have the Tomato Confit and Pesto sauce


4 people

Of the pizza family, just a few posher additions, so like the great-Aunt who always comes for Christmas looking so elegant.

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Adjust Servings
1 recipe of Tomato Confit
1 recipe of Lola’s Pesto Sauce
24 small Mozzarella balls
24 small Mozzarella balls
1 sheet of Butter Puff Pastry. The French as usual have a better word for it, ‘pate feuilletage,’
2 egg yolks
1 small bunch of Basil. About twenty leaves.
Salt, Black Pepper


Roll out the puff pastry and cut four rectangles, 12 cm x 8 cm,
Mark as complete
From the trimmings of the pastry, cut 1 cm bands to make edges for the rectangles of pastry. Brush with egg yolk, attach with the bands of pastry and refrigerate for 10 minutes.
Mark as complete
Mark as complete
Brush with yolk and bake in the oven until risen and golden brown. Remove the centers.
Mark as complete
Cut the tomatoes in half and remove the seeds. Cut the mozzarella balls in half. Mix together and season with salt, pepper. Julienne the basil leaves and add to the tomato and mozzarella mixture.
Mark as complete
Heat eight table spoons of the tomato confit. Heat 4 spoonfuls of Lola’s Pesto Sauce.
Mark as complete
Distribute the Pesto Sauce between the pastry cases, then add the Tomato Confit to each case.
Mark as complete
Mark as complete
Heap the tomato/Mozzarella mixture into the cases.
Mark as complete
Return to the oven for about six minutes, just as the mozzarella begins to melt.
Mark as complete
If the Tomato Confit, Pesto Sauce and pastry cases are all hot, then the tomato/mozzarella mixture can have the minimum cooking, just enough to heat the tomatoes and melt the mozzarella thereby retaining the fresh taste of the tomatoes and the basil.

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