Island Life Magazine Ltd June/July 2012 | Page 140

recipes
The Island's
top chefs
EMILY HARRIS

DAN MASKELL

ASH MINSHULL

Plus guest chefs Kevin Hendy and Chantelle Russell

Tomato, buffalo mozzarella
and basil pesto tart

Serves 2 – 4 • Prep Time – 20 Mins
Cooking Time 24 Mins
For the pesto:
50g basil leaves • 1 clove garlic peeled and crushed • 1
tbsp pine nuts • 6 tbsp Olive Oil • 25g Parmesan cheese
grated • pinch salt and pepper
For the tart:
16 cherry tomatoes • 80g buffalo mozzarella (cut into
chunks) • 8 basil leaves • drizzle olive oil • 50g rocket leaf
• ready-made puff pastry (defrost and cut into 4 x 14cm
squares)
Pesto: Put all ingredients except the Olive Oil in a Food
Processer, Blend for 30 secs, slowly add Olive Oil and
blend till smooth, leave to one side
Tart: Put the Puff Pastry squares on a grease proof tray
and lay another tray on top of pastry. Cook in Oven 180C
- 18 minutes or until golden brown. Take out and leave to
cool.

ASH MINSHULL
THE ALBERT COTTAGE

When cool brush pesto over pastry, cut tomatoes in half
and put eight halves to each tart. Arrange chunks of
mozzarella on top then cook in oven 160C for 4 minutes.
Take out of oven and serve with fresh rocket, basil leaves
and a touch more pesto.

140

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