Categories: July

Ingredients

• 1 quantity shortcrust pastry
• 1 tsp green pesto
• 2-3 slices buffalo mozzarella
• 1 slice beef tomato
• few slivers finely sliced garlic
• few fresh small basil leaves
• 1 tsp olive oil

Directions

1. On a sheet of baking paper, roll out the pastry until it is 3mm thick. Put the tartlet tin on top and use a knife to cut out a circle of pastry about 3cm wider than the tin.

2. Carefully lift up the pastry round and put it into the tin. Ease it into the corners, then use your fingers to gently press the pastry into the edges. Roll a rolling pin over the top of the tartlet tin to neaten and trim off the edges, then prick the base with a fork – this will stop sir bubbles forming.

3. Put a square of baking paper onto the pastry in the tin, then tip in some baking beans.

4. Put the tartlet on a baking tray and chill for 15 minutes. Preheat the oven to 220˚C/fan 200˚C/gas 7. Bake the tarts for 10-15 minutes until the pastry is pale-golden.

5. Lift the tray out of the oven and carefully remove the paper and beans, and set aside to cool. Leave the oven on.

6. Spread the pesto into your tartlet, then arrange the mozzarella and tomato on top. Add the garlic, some salt and ground black pepper. Finish with 2-3 basil leaves and a drizzle with olive oil.

7. Return the tartlet cases to the baking tray and bake for 10 minutes, until the cheese is bubbling. Remove the tartlet from the tin, and lift onto a serving plate. Eat while warm.

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