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
200g cherry tomatoes
375g puff pastry
2 tbsp pesto
250g mozzarella cheese, cut into cubes
5 basil leaves
handful rocket leaves
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.
Extracted from The Caravan Cookbook by Monica Rivron (Pavilion Books, approx €11.50). Photograph by Yuki Sugiura.