This tart is really simple to make and it’s really great to serve as lunch during warm spring/summer. Besides, it looks colourful too! Actually, the 3 main colours of an Italian flag. Please use the recipe as a guide and experiment with adding alternative or extra ingredients. My favourite is Chorizo. Serves 2 to 3.
Recipe by firstname.lastname@example.org
- 5-6 vine-ripened tomatoes sliced
- 1 tbsps olive oil
- 150g spinach a couple of good handfuls
- 1 x 325g ready rolled Dorset Pastry all butter puff pastry
- 125g Ford Farm cheddar cheese grated
- 130g mozzarella Thinly sliced
- salt and pepper to taste
- Preheat the oven to 200°C.
- Meanwhile, bring a saucepan of water to the boil, tip in the spinach and blanch for a few seconds until slightly wilted. Drain and refresh under cold running water. Squeeze out as much moisture as possible, put in a bowl and set aside.
- Unwrap pastry on baking paper provided and line on to a baking tray. Score a 75mm border around the edge of the pastry and slightly prick the base with a fork. Blind bake for 5-7 minutes or until the pastry start to turn light brown. Remove from the oven.
- Arrange the tomatoes and mozzarella in layered lines on the partially cooked puff pastry. Then position the spinach between the layered tomatoes. Scatter the grated cheddar evenly over the arranged filling. Finally drizzle the olive oil all over.
- Return the tart to the oven to further cook for 10 - 12 minutes until the cheese has melted. Remove from the oven and cut into smaller pieces, serve warm with mixed salad leaves, if desired.