MOZZARELLA AND TOMATO TART
400 g puff pastry
100 g shaved parmesan
450 g roasted red peppers
5 medium ripe tomatoes
4 mozzarella balls
Olive oil
Basil leaves
Cracked black pepper
1
preheat the oven to 200C/Gas7
2
line the base of a shallow rectangular dish about 20cm by 30cm with the puff pastry and prick with a fork
3
place the parmesan shavings on the pastry
4
skin the peppers, cut in half and deseed and leave whole
5
lay the peppers on the parmesan, brush with olive oil and season with salt and pepper
6
bake in the preheated oven for about 20 minutes until the pastry is golden
7
slice the tomatoes and mozzarella and lay alternating rows over the peppers
8
drizzle with oil and scatter with basil leaves and the cracked black pepper
9
serve either warm or cold
