Friday, 18 March 2011

Tomato Mozzarella Tarts with Mushroom and Thyme

I was so busy last night, baking for a charity cake sale, that I wanted something super-quick and easy.  I know a take-away would have been many people's choice but I resent the cost.  So, a sheet of puff pastry was halved, and each piece spread with some tomato puree and pesto.  Next came a layer of sauteed mushrooms, then some sliced cherry tomatoes from the Riverford box, and then half a ball of mozzarella from a meal earlier in the week.  A couple of sprigs of thyme, and a grating of parmesan, and the lot went into the oven for about 20 minutes - the oven was on anyway for baking.  Result - light, crisp, savoury pastry 'pizzas', on the table before a take-away would have turned up, and more yummy, to boot.

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