Tomato & Mozzarella Tart With Pesto Dressing

The vegetable tart that I made before is a big hit in my flat, so I thought I'd come up with a different version to mix things up a little. The picture of this is not great, I apologise, but we were so hungry I couldn't mess around with the camera to try and get a good shot! We have been pretty busy over the last week or so, with our final essay deadline on Monday as well as organising ourselves before our big departure from Venice on the 7th, I'v had less time to come up with new meal ideas and we are all running out of money to buy exciting ingredients. This tart is not as boring as it seems however, it has roasted pepper and prosciutto underneath the tomatoes, plus anything covered in extreme amounts of mozzarella is a winner in our flat. I served this with a pesto dressing as well.

Serves 4
Ingredients:

1 Ready Rolled Puff Pastry
1 Packet Sliced Prosciutto
3 Large Tomatoes (Thinly Sliced)
2 Red Peppers (Sliced into 1 inch strips)
2 Balls Mozzarella (Sliced)

For the Dressing:
1 Tbsp Basil Pesto
1 Tbsp Olive Oil
1 Tsp White Wine Vinegar
1 Handful of Parmesan Shavings

Roast the sliced peppers and onions in the oven for 20 minutes with a little olive oil - this reduces the water content in them to stop the pastry getting too soggy. Leave the oven on 200 degrees - it is important to have the oven fully heated before cooking the pastry, don't want any soggy bottoms!!

Roll the pastry out onto a baking tray, use a fork to prick the pastry before layering the sliced prosciutto and the roasted peppers on top. Add the tomatoes in circles and top with the mozzarella. Bake in the oven on 200 Degrees for about 20 minutes until the pastry is crisp and the mozzarella is golden brown.

While the tart is cooking, combine the oil, vinegar and pesto in a bowl with the parmesan shavings. Mix together with a pinch of salt and pepper to make the dressing.

When I made this tart I didn't roast the tomatoes first, so the pastry was not as cooked through as I would have liked, but if you do roast them I think it would be easier.