Sundried Tomato, Mozzarella & Basil Tart

A fresh new addition to our summer menu, our Sundried Tomato, Mozzarella & Basil Tart is packed full of seasonal flavours. A colourful and nutritious lunch, perfect for alfresco feasting. Served individually in our Café, enjoy a larger size to serve eight from home.

Burford Garden Company
  • Handful of Sundried Tomatoes
  • Half a Mozzarella Ball torn into pieces
  • Handful of fresh Basil
  • 180ml of Double Cream
  • 2 Eggs
  • 2 Egg Yolks
  • 320g Shortcrust Pastry
  • Salt and Pepper to taste
  • Pre-heat your oven to 170°C (fan), 190°C (non-fan).
  • Roll your shortcrust pastry flat and drape over a 28cm pie tin, pushing the pastry into the edges of the tin, allow the excess pastry to fall over the edges of the tin. Once shaped, take a knife and carefully trim away any overhang, leaving you with a neat edge.
  • Whisk both eggs and egg yolks in a jug along with your salt and pepper, then slowly pour in all your double cream, mixing well. Once combined, pour the mixture on top of your pastry.
  • Scatter your sundried tomatoes, torn mozzarella and basil evenly over the egg and cream mixture.
  • Carefully place your tart onto a baking tray in the centre of your oven and allow to cook for 25 mins.
  • If eating warm, serve immediately with a side salad. If saving for later, cover and allow to cool before placing in the fridge.

Burford Garden Company