Cherry tomato, watercress and mozzarella puff pastry tart
Serves: 4
Ingredients
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
- knob butter
- 120ml crème fraiche
- 85g watercress
- 100g mozzarella
- 6 yellow cherry tomatoes
- 6 red cherry tomatoes
- flat-leaf parsley to garnish
Method
- Heat oven to 220C/Gas 7.
- Lay pastry on a baking sheet, score around the edge to make a 1cm border.
- Brush with egg and cook in the oven for 8 mins until just golden.
- Meanwhile, melt a small knob of butter in a frying pan over a medium heat.
- Add the watercress and toss over the heat until it is just wilted, then put it into a bowl and roughly chop with a knife and fork.
- Season and set aside.
- Once the pastry is cooked, remove from the oven and gently press down the risen centre.
- Spread the crème fraiche over the pastry, leaving a clear border, then scatter over the wilted watercress and slices of the mozzarella.
- Slice the tomatoes in half and arrange skin side up over the top.
- Return to the oven for 8-10 mins until hot and bubbling.
- Garnish with flat leaf parsley.
- Leave to cool and pack in portions for a picnic, or serve warm at home with a green salad and buttered Jersey Royal potatoes.
