Mozzarella tart
SERVES 6
Preparation 15 minutes
Cooking 25 minutes
for the base
125g unsalted butter
200g Italian ‘00’ plain flour
4 tbsp iced water
a pinch of salt
for the topping
6 x 125g balls buffalo mozzarella
6 new potatoes (Italian Spunta), scrubbed
6 sprigs fresh thyme
2 garlic cloves, peeled and finely sliced
115g Parmesan or Grana Padano cheese, grated
Preheat the oven to 180ºC/Gas Mark 4. Mix the base ingredients, by placing all the base ingredients in a food processor as opposite and roll into a 20cm x 40cm rectangle. Cut into 6 squares. Bake on a baking tray for 15 minutes, then set aside. Turn the oven to 230ºC/Gas Mark 8. Cut each mozzarella into 4 slices and lay on each square. Slice the potatoes into wafer-thin slices and put on top of the mozzarella with the thyme, garlic and cheese, and season. Bake for 8 minutes.
