Tomato mozzarella and basil tarte fine with white truffle infusion and wild rock

Melting mozzarella, juicy tomatoes and a slick of truffle oil make Richard Phillip's speedy and simple tart pretty sensational
By Richard Phillips
Tomato mozzarella and basil tarte fine with white truffle infusion and wild rock
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 375 g pack ready-rolled puff pastry
  • 2 plum tomatoes
  • 2 medium balls buffalo mozzarella
  • 5 basil
  • 50 g parmesan, grated
  • 1 pinches black pepper
  • 3 drops white truffle oil
  • 50 g rocket

Method

1. Set the oven to 200°C/gas 6. Cut a circle from the puff pastry with a diameter of 12cm. Make a few indentations in the pastry with a fork in order to prevent the pastry from rising. 2. Slice the plum tomatoes and mozzarella into even pieces, then alternately layer them around the puff pastry ring. 3. Sprinkle over the shredded basil leaves then the grated Parmesan. Season with salt and freshly ground black pepper and then bake for five minutes. 4. Remove from the oven and drizzle with the white truffle oil and place under a hot grill until golden. Serve immediately with the tocket leaves.

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