Sometimes the simplest of meals are the most satisfying!
A few Saturdays ago, after a Swedish gymnastics session at the park, I returned home completely famished. The fridge was next to empty as I had planned to do the groceries in the afternoon to avoid the huge amounts of people at the supermarket on Saturday mornings.
I was having people over that evening so I knew I would need the extra space in the fridge to store the no bake lemon cheesecake I was going to make, as well as the week’s groceries. So I decided to empty the fridge even further, and in order to do so, I used my favourite technique: a savoury tart with whatever bits and bobs were in the fridge.
I really wasn’t expecting anything particular from this simple lunch, but it was surprisingly satisfying and tasty, so I decided to share it with you despite how simple it is.
You can replace pretty much all of the ingredients with whatever you have on hand: no tomatoes? Throw on some chopped peppers. No bacon? Some leftover shredded chicken would work fine, too.
Tomato, bacon and mozzarella tart
- One fresh puff pastry (if homemade, great! Otherwise store bought is fine)
- A tub of cherry tomatoes
- One ball of mozzarella
- French mustard
- About ten basil leaves
- 3 rashers of bacon
- Dried oregano or herbes de provence
- Remove the puff pastry from the fridge and leave for five minutes so it can come back to room temperature.
- Rinse cherry tomatoes and cut in half. You can try this technique to go faster: I’ve never managed to do it this way myself, but it might work for you!
- Rinse basil leaves and roughly chop.Set aside.
- Turn on the oven at 200 degrees.
- Unroll the puff pastry and place in a tart dish. Cut away excess greaseproof paper and press the pastry up onto the sides of the dish. Prick all over with a fork to prevent the pastry from inflating in the oven.
- Spread French mustard all over the bottom of the pastry with a fork. Be generous: the rest of the ingredients are quite mild by comparison.
- Dot cherry tomatoes over the pastry, cut side down. Sprinkle basil over the top.
- Chop bacon and mozzarella into chunks and add to the the tart.
- Sprinkle with oregano and any other dried herbs you have on hand.
- Bake for 20minutes, until the cheese is melted and golden.
- Serve with a cucumber salad.