Recipe for Tomato, Pesto, and Mozzarella Tart

Preheat the oven to 210°C (gas mark 7).

Roll out the puff pastry and place it (with its parchment paper) in the tart pan. Create a small "sausage" shape by slightly folding the edges. Prick the bottom of the tart with a fork and bake blind: place a disk of parchment paper on the tart and cover it with dried beans, rice, lentils, or others as a weight. Bake for about ten minutes.

In the meantime, wash the tomatoes and slice them thinly. Remove as many seeds as possible to prevent the tart from becoming soggy with tomato juice. Also slice the mozzarella thinly (the large central slices can be cut in half as well). Using a paper towel, press down slightly to remove as much moisture as possible.

Once the tart base is out of the oven, remove the white beans and the parchment paper. Spread the pesto evenly over the entire tart in a thin layer. Then, alternately place a slice of tomato and a slice of mozzarella. Finally, sprinkle with a little dried basil and bake again for about twenty minutes (watching closely to ensure the cheese is well melted and the crust is cooked).

To finish, once out of the oven, let it cool for a few minutes, just enough time to prepare a small green salad that will perfectly accompany this dish. I was inspired by a blog, adding a touch of pesto for extra flavor!