Caprese tart recipe

Ingredients

• Two or three large tomatoes
• One pre-made puff pastry sheet, trimmed square (about 25cm)
• One large egg, lightly beaten
• 60g Parmesan cheese, cut into small half-moon slices
• Sea salt and black pepper
• Two tablespoons of extra-virgin olive oil
• Four to six fresh, finely sliced leaves of basil

Method

1. Slice the tomatoes about half a centimetre thick, blotting up excess moisture with a paper towel.

2. Preheat the oven to 200C and line a shallow tray with baking parchment.

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3. Lay the pastry sheet on the baking tray and lightly score a 2cm border all around.

4. Fold the pastry edges inwards at the scored line, making sure the corners are neatly tucked.

5. Prick the bottom of the tart with a fork, then brush all over with egg.

6. Sprinkle the Parmesan evenly over the bottom of the tart, then add alternate layers of tomato and mozzarella in a pattern of your choice.

7. Season with a sprinkle of sea salt and freshly ground black pepper.

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8. Drizzle half the olive oil over the top and place the tart in the oven for 10-12 minutes.

9. Remove from the oven, allow to cool a little, then top with the basil and drizzle with more olive oil.

10. Serve and enjoy!