PUFF PASTRY TART WITH POTATO, TOMATO AND MOZZARELLA

 

  • Cooking Time: 30 mins
  • Servings:
  • Preparation Time: 15 mins

Ingredients

  • 1 sheet of puff pastry
  • 8-10 cherry tomatoes
  • 1 potato
  • 1 mozzarella (125 g)
  • fresh basil leaves
  • extra vergin olive oil
  • salt and pepper

Directions

  • Cut the tomatoes in half, remove the seeds, sprinkle with salt and leave to rest for a couple of minutes, with the cut side down.
  • Oil a spring cake form and put the tomatoes on the bottom with the cut side down.
  • Peel and dice the potato, distribute the pieces in empty spaces between tomatoes.
  • Add salt and pepper to your taste.
  • Cover with puff pastry and punch with a fork to allow the steam to get out during baking.
  • Bake in a preheated oven at 200° C for aprox. 30 mins.
  • Carefully remove the cake from the cake form, turning it upside-down on a plate (puff pastry on the bottom and vegetables on top)
  • Slice the mozzarella and distribute on the top, decorate with fresh basil leaves. Here I modified the recipe by returning the tart to the oven just enough for mozzarella to melt slightly.
  • Another possibility is to add diced ham or tuna fish.

Notes

I found this recipe on a puff pastry package. It's a great quick dish, especially when you want something quick and warm for dinner.

Categories: Dairy  Dinner  Italian  Oven  Potato 

Website Credit: http://dajana-bakerscorner.blogspot.com/2009/05/puff-puff-puff-pastry.html

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