How to recreate 90s skinny brows without plucking out your eyebrows
How to recreate 90s skinny brows without plucking out your eyebrows

Holly O'Neill

A definitive guide to the very best Irish-made Easter eggs
A definitive guide to the very best Irish-made Easter eggs

Sarah Gill

Supper Club: Peanut soba noodle salad
Supper Club: Peanut soba noodle salad

Meg Walker

18 interiors finds under €50 to refresh your home this spring
18 interiors finds under €50 to refresh your home this spring

Megan Burns

This Co Meath self-build blends with its rural surroundings, and has a clean and modern interior
This Co Meath self-build blends with its rural surroundings, and has a clean and modern...

Megan Burns

5 ways to style a beige trench coat
5 ways to style a beige trench coat

Sarah Finnan

WIN a €250 shopping spree at Kildare Village
WIN a €250 shopping spree at Kildare Village

IMAGE

Scars of Divorce: ‘The suitcase was empty; I was just teaching you a lesson’
Scars of Divorce: ‘The suitcase was empty; I was just teaching you a lesson’

Sarah Gill

These gorgeous tiny homes are made by a Co Clare social enterprise
These gorgeous tiny homes are made by a Co Clare social enterprise

Amanda Kavanagh

March 27: Today’s top stories in 60 seconds
March 27: Today’s top stories in 60 seconds

Sarah Finnan

Image / Editorial

Having a summer staycation in a mobile home? This tart is the perfect dish


By Meg Walker
01st Jul 2019
Having a summer staycation in a mobile home? This tart is the perfect dish

There’s something wonderful about serving up a homemade tart. This one tastes delicious and is full of beautiful summer ingredients. Some locally produced mozzarella or similar soft cheese will make it taste even more authentic. I recommend using scissors to chop basil rather than a knife, which bruises the leaves.

Tomato and Basil Tart

Serves 4

Ingredients
200g cherry tomatoes
375g puff pastry
2 tbsp pesto
250g mozzarella cheese, cut into cubes
5 basil leaves
handful rocket leaves

Method
Preheat the oven to 180°C/gas mark 4. Paint your baking tray with oil. Slice the tomatoes in half around the equator. Roll out the pastry so it fits nicely into your baking tray. Dab the pesto onto the pastry, keeping clear a 2cm edge all the way round. Cover the pesto with a layer of cherry tomatoes, leaving tiny gaps in between so the cheese can ooze in, and place mozzarella cheese on top, leaving gaps to avoid a solid layer of cheese. Bake for 20 minutes. Transfer the tart to a serving dish, taking care because this is a delicate dish, then sprinkle over the basil and rocket leaves.

Serve warm.

 

Extracted from The Caravan Cookbook by Monica Rivron (Pavilion Books, approx €11.50). Photograph by Yuki Sugiura.