Tomato – mozzarella

Tomato – mozzarella

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Salted parmesan pastry

Colour topping

Quantity Ingredient
12 cherry tomatoes, halved
olive oil, for drizzling
salt

White topping

Quantity Ingredient
100g fresh mozzarella, roughly chopped
25ml cream
50g mascarpone
salt and ground black pepper

Method

  1. To make the base, follow the recipe for salted parmesan pastry.
  2. To make the white topping, combine the mozzarella and cream in a saucepan over low heat. Stir occasionally until the mozzarella has melted. Remove from the heat, stir in the mascarpone and season with salt and pepper. Set aside to cool completely then refrigerate for 30 minutes, or until the cream has thickened.
  3. To make the coloured topping, preheat oven to 180°C. Arrange the cherry tomatoes on a baking tray and drizzle with olive oil. Bake for 20 minutes, or until the tomatoes have caramelised.
  4. Arrange the tomatoes on the upper part of the base and sprinkle with salt. Spread the mozzarella cream onto the lower part and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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