Looking for the perfect appetizer or light lunch? Try a tomato and mozzarella tart topped with basil and a drizzle of pomegranate molasses!
- 1 teaspoon olive oil
- 1 red onion, peeled and thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon balsamic vinegar
- 1 sheet frozen puff pastry, defrosted
- 2 plum tomatoes, sliced at an angle and tossed ½ teaspoon olive oil
- 2 large balls fresh mozzarella (8.8oz / 250g), drained and sliced
- 1–2 basil leaves, thinly sliced
- egg wash
- sea salt
- pomegranate molasses, to drizzle
- Preheat the oven to 350°F / 180°C.
- Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
- Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
- In the meantime, roll out the puff pastry and line the greased tart tin(s). Use a fork to pierce holes into the base of the pastry, then lay over parchment paper over and fill with baking beans. Blind bake in the oven for 5 minutes, then carefully remove the baking beans and parchment and bake for an additional 5 minutes.
- Remove from the oven and spread the jammy red onions into the partially-baked tart cases.
- Arrange the sliced tomatoes and mozzarella in the tart in a concentric circle. Scatter over some basil leaves and use an egg wash on the rim of the tart. Place back in the oven for 20-25 minutes until the cheese has melted.
- Remove from the oven and once it is safe enough to handle, carefully remove the tart from the tin and season with sea salt before drizzling with pomegranate molasses.
- If you cannot find pomegranate molasses, a balsamic glaze will work just as well. You can whip one up at home by simply reducing ½ cup balsamic vinegar to a thick syrup.
- This recipe makes two medium-sized tarts using 6-inch/15 cm tart cases. You can also make one large tart or four small ones.