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Looking for the perfect appetizer or light lunch? Try a tomato and mozzarella tart topped with basil and a drizzle of pomegranate molasses! | aheadofthyme.com

Tomato and Mozzarella Tart


  • Author:
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 2

Description

Looking for the perfect appetizer or light lunch? Try a tomato and mozzarella tart topped with basil and a drizzle of pomegranate molasses!


Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. Heat the olive oil in a pan and gently cook the red onions and garlic over low-medium heat until softened and caramelised.
  3. Add the vinegar to deglaze the pan and cook until all the liquid has evaporated and you are left with jammy, soft onions.
  4. 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.
  5. Remove from the oven and spread the jammy red onions into the partially-baked tart cases.
  6. 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.
  7. 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.

Notes

  • 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.