Tomato Mozzarella and Basil Tarts
When a dish looks fancy but is oh-so-easy to make thanks to Nestle!
Ingredients:
- 250 grams Plain Greek Yoghurt
- 3 Tbsp (45ml) MAGGI LAZENBY Worcestershire Sauce
- 1 Can (290g) NESTLÉ Dessert & Cooking Cream
- 4 Spring Onions, thinly sliced
- 6 Basil Leaves, chopped
- 150g Cherry Tomatoes, halved
- 2 tsp (10ml) Olive Oil
- Salt
- Black Pepper
- Mozzarella, torn into bite-sized pieces
- 400g Puff Pastry, defrosted
- Dry Mixed Herbs
How To Make
- Preheat the oven to 190°C. Use a glass or small side plate as a template to cut out rounds of rolled out pastry and use to line tartlets cases or the wells of a muffin pan.
- Place in the fridge for 30 minutes.
- Mix cream cheese, 1Tbsp of MAGGI LAZENBY Worcestershire sauce , NESTLÉ Dessert & Cooking Cream, spring onion and basil leaves together in a bowl and divide the mixture between the tart cases.
- Toss the cherry tomatoes, Worcestershire sauce and olive oil together and season with salt and pepper.
- Arrange the tomatoes and mozzarella on top of the filling.
- Bake the tart for 12 – 20 minutes, depending on size, or until golden and crispy.
- Allow to stand for 5 minutes before removing from the tins. Top with fresh basil leaves and micro herbs. Serve warm or at room temperature.