After making my steak pie the other day I had some puff pastry left over and went hunting for a recipe to use it up and so I came across this nice little recipe from James Martin. It took minutes to make and was really delicious.

TOMATO AND MOZZARELLA TARTS

INGREDIENTS

• 250g Puff pastry
• 1 Egg, beaten
• 4 Tbsp Grain mustard
• 300g Mozzarella (I used the cooking mozzarella, if you used something like buffalo mozzarella it would be far too wet and the tart wouldn’t cook)
• 8-10 Tomatoes, sliced
• Salt and Pepper
• 2 Tbsp Thyme leaves (I used dried)
• (Optional) Olive oil and pesto for drizzling

PREPARATION

1. Preheat the oven to 230°C.
2. Roll out the puff pastry to a thickness of 3mm and cut into 4 even squares, place onto a greased baking sheet.
3. Score a 2cm border around th pastry but do not cut all the way through and then brush the edges of the pastry with the beaten egg.
4. Spread the mustard around the center of the pastry and then top with the mozzarella followed by the tomatoes and then sprinkle over the thyme.
5. Bake the tarts for 15-20 minutes or until the pastry is cooked through.
6. Serve with a rocket salad dressed with balsamic vinegar and olive oil.