- There is something very special about the cut glass, crisp napkins; the anticipation and candlelight, of dinner in the dining room. A pleasant mix of formality and friends, a chance to get to know acquaintances, a new dynamic and a new slant on old topics. Kitchen suppers are very different, old friends relaxed and casual, enjoying a bowl of homemade pasta, a thai curry, straight from the cooker or the takeaway. Glass of wine in hand, it’s an opportunity to unload or rejoice, with the solace of food.
- The Glam Kitchen Suppers are often ‘help yourself’, a selection of Italian cold meats and cheeses, olive oil glazed hummus and crispy halumi, a homemade pate and bread and often a variation on a seasonal vegetarian tart, or overbuying tart. In this instance, I got carried away in Costco and bought two kilos of cherry tomatoes. (Don’t worry this recipe doesn’t require 2 kilos).
Tomato Mozzarella And Basil Tart
Serves 4 as main with salad
- 1 sheet of ready rolled puff pastry (You can make your own)
- 1 beaten egg for glazing
- 600g baby tomatoes
- small pinch of salt
- 1 buffalo mozzarella
- 3 sprigs of basil
- 1 tablespoons of olive oil to drizzle
- Salt and pepper to taste
- Preheat oven 200c or 180c fan, line a baking sheet with parchment paper
- Remove puff pastry from packet and place, unrolled on the baking sheet, trim if necessary
- Score a line 1 cm (1/2 inch) from the edge of the pastry all around the edge to form a frame, and prick the centre of the pastry all over with a fork
- Brush the frame edges with beaten egg and place in the fridge to rest for 20 minutes
- Meanwhile, remove the stalks from the tomatoes and using a sharp knife slash each one
- Remove the pastry from the fridge, brush with the beaten egg again and arrange the tomatoes on the pricked centre. This can be random or in formal lines. Any spaces will be filled with the mozzarella after cooking
- Sprinkle with a little salt and place in the oven for 25 minutes until the edges of the pastry are a deep golden brown
- Remove from the oven and allow to cool to room temperature, meanwhile slice the mozzarella and then cut each slice in two. Tuck the slices in between the tomatoes, evenly distributed across the tart.
- Take the leaves from the basil stalks and tuck in around the tomatoes or scatter across the tart. Drizzle with the olive oil and serve
- A grind of pepper and salt to taste
If you enjoyed this post why not subscribe to Glamorous Glutton free hereGoogle+