Caprese tart

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Serves 4-6

Preparation: 10 min

Cooking: 20 min

2 rolls (400g each) puff pastry, thawed

1 egg, whisked, for brushing

FILLING

120 g butter

8 ripe tomatoes

80 g mozzarella cheese

salt and pepper

fresh basil leaves

45 ml (3 T) olive oil

Preheat the oven to 180 °C. Grease two baking sheets and line with baking paper.

Lightly roll out the pastry to increase the size by 2 cm on all sides. Transfer to the baking sheets.

2  Brush the pastry with the egg and prick all over with a fork. Bake for 10 minutes.

Filling: Melt the butter and thinly slice the tomatoes and cheese.

Brush the pastry with the butter and arrange the tomatoes and cheese on top, alternating them in overlapping rows. Season with salt and pepper.

Return to the oven for 10 minute or until the pastry is crisp and golden and the cheese has melted.

Remove from the oven, tuck the basil leaves among the rows and drizzle with the olive oil. Serve immediately.

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