Maisie has been nagging me to show her how I make these little tomato and mozzarella tarts, so we defrosted some ready rolled puff pastry and cut it into 6 squares, brushed the edges with milk, cut a narrow border all round leaving two oposite corners uncut, and the folded the two cut sides over each other to make the twisted ends. It’s sort of like a square vol-o-vent case. I suppose you could use some of those ready made large vol-o-vents….Bake this pastry case for about 10 mins at 200°, then you push down the middle bit of puffed up pastry so you can fit the filling in. The filling is loads of chopped tomatoes, loads of little cubes of mozarella, a bit of chopped fresh basil, S&P and some olive oil drizzled over and finally a bit of grated mature cheddar on the top, these are then baked for another 15 mins at 180° and then they are ready! Yummy!! You can also make one large tart and use cherry tomatoes on the vine which looks really pretty and just right for a girly lunch in the garden in the summer…mmmmmm
I just had to take a photograph of this beautiful Summer Breeze tea that my colour Swap Pal put in my package.
This tea tastes divine and I just know I will be sad when I have finished the tin. I also love the packaging, it just makes me want to use it.
The ingredients are:-hibiscus, apple, peppermint, rosehip, lemongrass & strawberry fibres(whatever they are)….
I must find out where to purchase this special blend.