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http://www.lifestylefood.com.au/recipes/3370/open-pine-nut-tart-with-buffalo-mozzarella-tomato-and-pesto

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Open Pine Nut Tart with Buffalo Mozzarella, Tomato and Pesto

These gorgeos puff-pastry tarts and filled with Mediterranean flavours such as pesto, basil and mozzarella. They're like posh pizzas.

Ingredients

Method

  • 1.

    Heat the oven to 180°C/ 350°F/ Gas 4.

  • 2.

    Cut four circles from the pastry, the rim needs to be about a centre-metre bigger than the beef tomatoes.

  • 3.

    Take half the pine-nuts and push then gently into the puff pastry. Sprinkle with sea salt and then place on a baking tray. Put in the oven and cook for 8- 10 minutes until golden.

  • 4.

    After 5 minutes of cooking time put the remaining pine nuts onto the tray to toast.

  • 5.

    Mix some olive oil with the pesto to make it runny.

  • 6.

    To serve, place a circle of the cooked pastry onto the centre of each serving plate, top with a slice of beef tomato, follow with a little drizzle of pesto. Next top with a piece of mozzarella and a few of the toasted pine-nuts. Finish with a drizzle of pesto, a few basil leaves, a sprinkling of sea-salt and some cracked black pepper.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Open Pine Nut Tart with Buffalo Mozzarella, Tomato and Pesto.

 
 

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