Tomato and Mozzarella Tart

Serves: 4
Prep: 30 min approx
Cook: 18 - 25 mins in total

Ingredients

• 250g (9oz) puff pastry
• 1 egg yolk
• 8 medium sized ripe tomatoes
• 140g (5oz) semi dried tomatoes
• handful fresh basil (stalks removed)
• 12 black olives
• 1 tbsp extra virgin olive oil
• 175g (6oz) buffalo mozzarella (or feta or goat's cheese)
• Parmesan cheese
• black pepper

Method

1. Preheat oven to 200°C/gas mark 6.
2. Roll the pastry out until it is just under 1cm (1/2 in) thick. Cut into a circle that is about 25 - 30cm (10-12in) in diameter and pop onto a non-stick baking tray. With a knife score all the way round about 1cm in from the edge and prick the inner part all over with a fork.
3. Cut a piece of card the same size as the inner part of the pastry and cover it in foil. Place it on the pastry, leaving the edge uncovered.
4. Brush the edge with egg yolk and bake in the oven for 10 - 15 mins, until the edge is golden.
5. while the pastry is baking, bring a large pan of water to the boil and have a bowl of cold water ready.
6. Cut a cross on the top of each of the tomatoes and remove the eye with the point of a knife.
7. Plunge the tomatoes into the boiling water for 10 seconds, then remove and plunge into the cold water. The skins will peel away easily (if not pop back into the boiling water again)
8. Cut the tomatoes into quarters and remove the seeds.
9. Pop the semi dried tomatoes, basil and 1/2 the slices into a blender and whizz until roughly blended.
10. Remove the cardboard from the pastry and spread the blended paste over the middle bit of the pastry. Arrange the tomatoes on top and scatter the rest of the olives.
11. Season lightly and drizzle with olive oil.
12. Bake for 8 - 10 min, then remove from oven and cover with roughly torn pieces of the cheese.
13. Scatter Parmesan and grind some black pepper over.