Mozzarella tarts with balsamic topping

By Hope Malau
16 March 2015

A perfect light meal that’s easy to rustle up.

Serves 4 Preparation: 15 min Cooking: 20 min

  • 400 g puff pastry
  • 1 egg, lightly beaten
  • 500 ml (2 c) mozzarella cheese, grated
  • 3 spring onions, sliced
  • 100 g olives
  • 500 g cherry tomatoes
  • 30 ml balsamic vinegar

Preheat the oven to 180 °C and line a baking sheet with baking paper.

1 On a floured surface, lightly roll out the puff pastry and cut out rectangles.

2 Carefully place them on the baking sheet and with a sharp knife lightly cut through the pastry about 1 cm away from the edge.

3 Brush the pastry with egg. Place the mozzarella and spring onions in the centre of the pastry. In a small bowl mix the olives, tomatoes and balsamic vinegar, leave the mixture to marinate for 15 minutes, then place on top of the cheese and spring onions.

4 Bake for 20 minutes or until the pastry is golden and puffed. Serve warm.

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