Tomato Mozzarella and Basil Tarts
22Min
Intermediate
Ingredients
8
Portions
ingredient_quantity
recipe ingredient
250
g
Cheese, cream
45
g
MAGGI Lazenby Worcester Sauce
290
g
Nestle Dessert & Cooking Cream
4
Onions, Spring Or Scallions (Includes Tops And Bulb), Raw
6
Leafs
Basil, Fresh
150
g
Tomatoes, Red, Ripe, Raw, Year Round Average
15
g
Oil, Olive, Salad Or Cooking
0.25
tsp
Salt, Table
0.25
tsp
Spices, Pepper, Black
100
g
Cheese, Mozzarella, Whole Milk
400
g
Puff Pastry, Defrosted
1
Level tablespoon
Dry Mixed Herbs
.
Nutrition Value
Energy
281.18 kcal
Protein
6.1 g
Carbohydrates
10.72 g
Fats
23.25 g
Information per serving
Instruction
22 Minutes
-
Prepare the Tart Bases.
2 MinPreheat the oven to 190°C. Use a glass or small side plate as a template to cut out rounds of rolled out pastry and use to line tartlets cases or the wells of a muffin pan. Place in the fridge for 30 minutes. -
Make the Filling and Topping.
5 MinMix cream cheese, 1Tbsp of MAGGI LAZENBY worcestershire sauce , NESTLÉ Dessert & Cooking Cream, spring onion and basil leaves together in a bowl and divide the mixture between the tart cases. Toss the cherry tomatoes, Worcestershire sauce and olive oil together and season with salt and pepper. Arrange the tomatoes and mozzarella on top of the filling. -
Bake Tart and Serve
15 MinBake the tart for 12 – 20 minutes, depending on size, or until golden and crispy. Allow to stand for 5 minutes before removing from the tins. Top with fresh basil leaves and micro herbs. Serve warm or at room temperature.
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