WARM CHEROKEE TOMATO & MOZZARELLA TART

 

WARM CHEROKEE TOMATO & MOZZARELLA TART

By resident chef Andrew Parker, this delicious tart recipe showcases perfectly in season Cherokee tomatoes paired with Laverstoke Park Farms smooth and delicate buffalo mozzarella.

INGREDIENTS 

For the tart
puff pastry, rolled to 5mm thickness
1-2 tbsp Belazu Genovese pesto
4 Cherokee tomatoes, sliced
2 Laverstoke buffalo mozzarella balls, sliced
handful of basil leaves
100g baby leaf salad

For the nasturtium oil
100g nasturtium leaves and stalks
200ml vegetable oil

METHOD

            1. For the nasturtium oil 
              Blanch the leaves in boiling water for 3 minutes and then refresh in ice water.
            2. Remove from the water and squeeze the leaves dry.
            3. Place the leaves into a blender with the oil and blend for 2 minutes.
            4. Line a bowl with a muslin or J cloth, fix with a large elastic band or bulldog clips and pour over the mixture. Leave to drip through and then transfer into a small bottle or bowl.

              For the tart
              1. Preheat the oven to 180°C.
              2. Cut out the puff pastry with a 15cm diameter cutter or plate.
              3. Bake the discs between two sheets of greaseproof paper and two heavy trays in the oven for 30 mins or until golden brown. Once cooked remove from the oven and allow to cool.
              4. Spread a thin layer of the pesto across the base of the pastry.
              5. Turn up the oven to 200°C.
              6. Decoratively arrange the tomatoes, mozzarella and basil around the pastry in a fan like style and return to the oven for 10 mins, to slightly melt the cheese.
              7. Garnish the top of the tart with baby leaf salad and drizzle with nasturtium oil.

                Serve and enjoy!

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