Puff pastry tart with tomatoes and mozzarella

These salty tarts are very handy, they do not give any work and are prepared in the blink of an eye, today we wanted to make a somewhat more elaborate presentation, but not at all complicated, the maximum complication has been to cut the tomato slices, we hope that you enjoy it

Ingredients

1 sheet of rectangular puff pastry
Different varieties of tomatoes and sizes
5 tablespoons of crushed tomato
Salt
extra virgin olive oil
Pepper
fresh mozzarella cheese
fresh basil

Preparation

We spread the puff pastry on our iron Efficient. We cover the entire surface with the crushed tomato, salt slightly.
We cut thin slices with the rest of the tomatoes that we will have previously washed. We cover the entire surface of our cake. Season and leave in the fridge for an hour.
Bake for 20 minutes at 200ºC top-bottom option.
Break the mozzarella on top and decorate with some fresh basil leaves.
It can be served both cold and freshly made, we leave it to your liking.

Photographs and recipe by MJ .

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