Steamed fish + tomato and basil tarts

This tart (or or if you fancy multiple little tartlets ) was lovely with the steamed cod we bought…. locally grown tomatoes from Eileens of course. [grins]

Make up pastry as you normally would or try our low fat pastry recipe


  • 6 oz mozzarella, either grated or thinly sliced
  • 12 fresh basil leaves, 6 of which roughly torn
  • 4 – 5 tomatoes, cut into 5mm slices
  • 4tbsp parmesan cheese


  • Roll out the pastry to a thickness of 5mm or 1/4 inch and use it to line a loose bottomed flan tin. Prick the base and chill for 20 minutes in the fridge.
  • Line the pastry with a sheet of baking parchment (or grease proof paper).
  • Fill with dried beans
  • Place the flan tin on a baking tray and blind bake for 15 minutes at Gas Mark 5.
  • Remove from the oven [leave oven on]
  • Remove beans and paper then brush the pastry with oil
  • Line with mozzarella and sprinkle the torn basil over the top
  • Arrange the tomato slices over the cheese and dot with the whole basil leaves
  • Season with salt and pepper, parmesan, oil and bake for 35 minutes
  • If the cheese seems to be making a lot of liquid, tilt the tin to one side and spoon out the excess liquid to keep the pastry crisp.

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