Base 250g/9oz Odlums Cream Plain Flour 175g/6oz Butter Salt & Pepper Cold Water Glaze 1 Egg (beaten)
Topping 4/6 Plum Tomatoes 2 x Buffalo Mozzarella Cheese Basil Leaves Roma Oil Salt & Pepper Garnish Basil Pesto Basil Leaves
Method 1. Preheat oven 200 C/400 F/Gas 6. Lightly grease two or three flat baking trays. 2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough. 3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Toll into an oblong again a repeat three times. 4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this! 5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray. 6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper. 7. Reduce the oven to 180 C/350 F/Gas 4 and return the tarts for about 15 minutes until cooked and cheese has melted. 8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.