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Mozzarella Tart with Red Pepper

Ingredients

1 Packet ready rolled puff pastry
1 Jar mixed peppers (Drain off liquid and use the peppers only)
Mozzarella pearls
1 Jar Tapenade
4 small plum tomatoes

Method

Unroll the pastry sheet and place onto a baking tray. With a knife and 1 inch from the edge score the pastry making sure you don’t cut through fully.

Spread the tapenade onto the pastry inside the scored edge. Spread the peppers evenly along with the mozzarella and plum tomatoes over the tapenade pastry base.

Place in the main oven on shelf position 5, counting from the bottom upwards.

Select the G button for Genus mode and select programme 1.

Enter 20 minutes into the timer and the oven will calculate down itself to the Genus time.

The outer edge of the pastry will rise to give a delicious Mozzarella Tart.

If you prefer your pastry cooked a little longer you can always add another minute at the end of the cooking time or take away a minute if you prefer you pastry a little lighter.

To Cook Conventionally – Set oven on 200°C and preheat for 15 minutes and cook for approximately 20 minutes.

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