This recipe makes two tomato tarts
2 large rectangles of puff pastry
4 heirloom or roman tomatoes, thinly sliced
1 beaten egg
1 ½ cup grated mozzarella cheese
1 cup grated parmesan cheese
1 tbsp capers
1 clove garlic, minced
¼ cup olive oil
Handful of fresh oregano leaves
Handful of fresh basil, thinly sliced
Salt and pepper to season
Sesame seeds for garnish (optional)
Preheat the oven to 200c.
Unroll the puff pastry and place onto a lined baking tray. Brush each of the boarders of puff pastry with egg.
Scatter the mozzarella and parmesan evenly all over the base of the pastry. Arrange the sliced tomatoes over the top, overlapping each other. Scatter the capers all over, along with the finely chopped basil and oregano leaves. Mix the olive oil and garlic together and drizzle all over the tart and season well with salt and pepper. Brush the edges with the remaining egg wash. Add sesame seeds on the edges for decoration (optional)
Place into the oven and cook for 35-40 minutes until the cheese has melted and puff pastry is golden brown. Slice into 4 large pieces or 8 smaller pieces.