Provençal tart scented with basil

Method

1. Lightly flour a work surface. Cut the puff pastry into 4, then roll out to 4 x 18cm squares that are 3mm thick (about the thickness of a pound coin). Place on a lightly floured tray and chill for 5 minutes. Remove and cut out 4 x 16cm circles, then, with a sharp knife, score an indent all around each one, about 1cm in from the edge, to make a border, and chill on a baking sheet lined with baking paper.
2. Preheat the oven to 230°C/fan210°C/gas 8. In a frying pan over a low heat, soften the onion with the thyme in half the oil for 8 minutes without browning the onion, season, then leave to cool.
3. Take the puff pastries out of the fridge. Spread the onion mixture onto the pastry inside the scored line and top with the halved tomatoes, packed together.
Recipe continues after advertising
Advertisement
4. Brush the tomatoes and the edges of the pastries with the rest of the olive oil and season. Cook in the oven for 12 minutes.
5. When cooked, remove the tarts from the oven and arrange the mozzarella and olives over the tomatoes. Return to the oven for 2-3 minutes until the cheese has melted. Remove from the oven and set aside to rest for 5 minutes.
6. Garnish with basil and drizzle with extra-virgin olive oil to serve.