Cook Time 45 minutes
375g roll butter puff pastry
¼ cup extra virgin olive oil
2-3 garlic cloves, chopped
400g grape or cherry tomatoes
2 tbsp tomato paste
200g good quality mozzarella, thickly sliced
150g pepperoni or hot salami, sliced
Basil leaves, to serve
Salt and pepper
Preheat the oven to 180°C fan-forced.
Place the pastry on a baking tray lined with baking paper. If you’re joining two smaller square pieces, use a fork to crimp them together. Lightly score a 3 cm border around the edges of each square with a knife - this creates the outer border which will puff and make pastry walls. Use a fork to dock the pastry inside of the border. Bake for 10 - 15 minutes until sides start to puff up and the base is no longer raw.
Meanwhile, heat the oil in a frypan over medium heat. Add the garlic and cook for 30 seconds then add the tomatoes and tomato paste and cook for 3 - 4 minutes, squishing down the tomatoes to release their juice. Season with salt and freshly cracked black pepper then remove from the heat. You want to make sure you’ve cooked out most of the liquid, and only have a beautiful caramelised tomato mixture.
Remove the pastry from the oven and push down the centre part of the pastry if it has puffed up then add the tomatoes on the base and spread to the puffed sides so the whole base is covered. Scatter over the cheese and then pepperoni. Increase oven to 200°C then return tart to the oven and bake for a further 10 - 15 minutes or until the top is golden and bubbling. Remove and cool on the tray for 5 - 10 minutes then scatter with basil and a little more pepper if you like.