Caprese tartlette

by Ed Halmagyi


  • 2 sheets puff pastry
  • 4 sun-ripened tomatoes, cut in wedges
  • 4 balls fior de latte mozzarella, cut in wedges
  • ¼ bunch basil
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp aged balsamic vinegar


1 Cut circles out of the pastry and line it into individual tartlette rings.
2 Line the pastry with foil and baking weights then blind bake at 180°C for 20 minutes, then remove the foil and bake for another 5 minutes.
3 Allow the shells to cool, then fill with a mixture of the tomatoes, mozzarella and basil.
4 Season well with salt and pepper, then drizzle with olive oil and balsamic vinegar.
5 Serve with a fresh leaf salad.

PROFESSIONAL TIP: Always eat tomatoes from room temperature.