Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 150grams unsalted butter, melted
- 16 sheets filo pastry
- 75grams basil & cashew pesto
- 100grams mozzarella, roughly chopped
- 150grams Kumato tomatoes, thinly sliced
- 1 truss tomato, thinly sliced
- 160grams Mix-a-Mato tomatoes, thinly sliced
- 1tablespoons balsamic vinegar
- 1tablespoons extra virgin olive oil
- 50grams Thomas Dux parmigiano reggiano, finely grated, to serve
- 1/2 bunch basil, leaves picked, to serve
Description
For an easy appetiser or afternoon treat, it's hard to beat these puff pastry tarts with fresh tomato and flavourful basil.
Instruction tip
Swap tip :Make this tart even easier by using puff pastry for the base.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 4
Stack filo pastry sheets, brushing with butter between each sheet. Place stack of sheets on prepared tray.
Step 3 of 4
Dollop pesto over base. Arrange mozzarella and tomatoes on top, leaving a 2cm border. Bake for 20 minutes or until pastry is golden.
Step 4 of 4
Mix together balsamic and oil. Top tart with parmesan and basil. Drizzle balsamic oil over tart. Season well. Serve.
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