Cheesy Tomato Tart
Ingredients
- 2 sheet frozen puff pastry
- 1/2 cup basil leaves
- 2 tsp balsamic vinegar
- 500g mixed tomatoes
- 1 cup Mozzarella Cheese
- 2 slice prosciutto, chopped
Method
- Halve tomatoes. Place in a sieve over a bowl, season with salt and pepper and leave to drain for 30 minutes. Preheat oven to 220°C. Line a large baking tray with baking paper. Join pastry, pressing to seal. Fold edges in to form a 1.5cm border. Scatter 1/2 cup cheese over pastry. Discard tomato juice, pat dry tomatoes and layer over cheese with prosciutto slices. Drizzle with a little balsamic vinegar. Top with another 1/2 cup of the cheese.
- Bake for 25 minutes until puffed and golden. Garnish with basil leaves.
