Red Onion, Tomato, Pesto and Mozzarella Tart

I tend to think of tarts as spring/summer dishes, but recently had an urge to make a puff pastry dish. This is a pretty straightforward tart to make and tastes great hot or cold; I was lazy and bought pre-rolled puff pastry so all I had to do was assemble and cook. I added the mozarella after the tart had been cooked, as I really love uncooked mozeralla, but you could just add it to the top before baking if you prefer. I also used a mixture of large tomatoes and cherry tomatoes; cherry tomatoes have a nicer taste, but take a lot more time to prepare.

Ingredients:

6 large tomatoes / large box cherry tomatoes
2 tbsp pesto
one 375g puff pastry block/ready rolled puff pastry
one red onion

olive oil
dash balsamic vinegar

dried basil (to taste)

one mozzarella ball

Instructions:

Preheat oven to 200 degrees C / 400 degrees F / gas mark 6 (or whatever is suggested on the pastry packet)

1. Roll out pastry onto a greased baking dish.

2. Spread the pesto over the based of the pastry, leaving a one cm edge.

3. Slice the tomatoes and red onion, and arrange in rows on top of the pesto base.

4. Drizzle over the top with olive oil and balsamic vinegar, and sprinkle dried basil over the top.

5. Bake in oven for 30 minutes or until pastry is cooked through.

6. Remove from the oven, roughly tear or slice the mozarella and add to the tart.