Onion and Tomato Tartlets Recipe

Recipe Raphaella Frame-Tolmie Serves 4
  • 2×400g ready-to-roll puff pastry
  • 1 large egg, lightly beaten
  • 8 shallots, sliced into rings
  • 300g baby tomatoes, halved
  • 50g butter
  • 4T olive oil
  • salt and milled black pepper
  • a small handful of fresh basil leaves
  • 250g fior di latte mozzarella
Preheat the oven to 200°C and line two baking trays with baking paper. Roll the pastry out to a thickness of 0.5cm, and cut out eight circles with a diameter of 12cm each. Arrange four of the pastry bases on one of the lined baking trays, cover with another layer of baking paper and place the second lined baking tray on top of the pastry to weigh it down. Cut four 10cm circles out of the middle of each of the remaining four pastry circles. Arrange the outer rings on the second baking tray, cover with a second layer of baking paper and place a third tray on top of the pastry to weigh it down. Place the stack of trays in the freezer for 30 minutes. Remove the pastry from the freezer and lightly brush beaten egg over one side of the pastry rings. Place each of these on top of the circular bases to form a border. Lightly brush the remaining beaten egg over each pastry case and dock the middle of each tart with a fork. Arrange the shallots and tomatoes, cut side down, inside the border of each tart, dot with butter, brush olive oil over them and season with salt and pepper. Bake for 15 to 20 minutes, until the pastry is golden brown. Remove from the oven and sprinkle torn basil leaves over each one. Serve with torn pieces of fior di latte mozzarella.