Tomato, Red Onion & Balsamic Tartlets (V)
We're lovers of an upside down tartlet. Whether having them for lunch or brunch, they are perfect for piling up flavour. Here at Charlie & Ivy's, our recipe is Mediterranean inspired, and any of our balsamic based dippers would be perfect for pairing with this recipe. Just choose your favourite.
Makes 6 tartlets
INGREDIENTS
1 sheet of ready rolled puff pastry
Drizzle of Chilli, Balsamic, Oregano & Thyme Bread Dipper, or choose your favourite balsamic based dipper
Beef tomatoes, sliced
½ red onion, sliced thinly
Parmesan cheese, grated
1 egg, beaten with a little milk
Buffalo mozzarella
Basil leaves, for garnish
Preheat your oven to 200C, 180C Fan, 400F / Gas Mark 6, and line a large baking tray with greaseproof paper.
Divide the puff pastry into 6 evenly sized rectangules and set aside.
Drizzle your bread dipper onto the baking tray in 6 areas where you are going to place your pastry. Lay a tomato slice onto the bread dipper, then top with the sliced red onions, and a grating of parmesan.
Take a rectangle of pastry and lay it down over the tomatoes and onions, and then repeat with the remaining rectangles. Go around each pastry tart with a fork, to make indentations around the edges.
Brush each tart with the egg mixture and then bake for 25 minutes, or until golden. Once out of the oven, allow them to cook for a few minutes before you flip them over, and finish with a good scattering of torn buffalo mozzarella and fresh basil leaves. Drizzle over some more of the bread dipper, and enjoy.
