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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.


  • 1 sheet of ready rolled puff pastry

  • 50g / 1 ¾ oz pine-nuts

  • maldon sea salt

  • 2 tbsp pesto

  • 2 tsp extra virgin olive oil

  • 1 beef tomato, top and tailed and cut into 4 rounds

  • 1 ball of buffalo mozzarella, cut into 4 rounds

  • a few basil leaves

  • freshly ground black pepper


  • 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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