This tart is a British twist on an Italian classic and is perfect for a light summer’s evening supper. The crispy puff pastry gives a great contrast of texture against the soft mozzarella and tomatoes.
- 10 tomatoes
- 2tbsp olive oil
- 5 springs of thyme
- Black pepper
- Pinch of sea salt flakes
- Pinch of sugar
- 1 roll of ready-made puff pastry
- 1 egg, beaten
- 200g buffalo mozzarella, sliced
- Handful of fresh basil leaves
To begin, fire up your wood fired oven to its optimum temperature and leave time to cool to around 160-180°C.
Cut your tomatoes into 1cm slices and lay them down in a high heat baking tray. Drizzle with olive oil and sprinkle the thyme, pepper, salt and sugar.
Allow to cook in your wood fired oven for approximately 10 minutes until you can see the tomatoes caramelising around the edges. Take your tomatoes out of your wood fired oven and allow to cool slightly.
Then, on a lightly floured surface, roll out your ready-made puff pastry on a clean, high heat baking tray to form a rectangle. Gently score about 2cm from the outside-making sure not to cut all the way through.
Layer on your tomatoes and mozzarella slices alternately until covering the pastry, leaving the 2cm pastry border exposed. Lightly drizzle your tart with some olive oil and season with sprinkling of salt and pepper.
Next, put your tart into your wood fired oven and cook for around 10-15 minutes or until the pastry is golden and crisp. When you remove your tart from the oven, scatter with fresh basil leaves and serve immediately. Yum!
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.