Today I received a sample of Glasshouse Tomatoes from Perfection Fresh. How gorgeous are these tomatoes! I was inspired to make a tart with buffalo mozzarella and top it with Glasshouse Tomatoes, freshly sliced and with some fresh spinach. This would make a great meal for any picnic. You could be a little theatrical and slice the tomatoes and add the spinach before serving. Then drizzle with a little olive oil and cracked pepper. You can read more about these delicious tomatoes here.





2 cups of plain flour

2 teaspoons of salt

150 grams of unsalted butter at room temperature

11/2 tablespoons of iced water


3  free range eggs

1/2 cup of cream

1 Buffalo Mozzarella

Salt and pepper to taste

1 punnet of  Perfection Fresh glasshouse tomatoes

1 cup of fresh spinach.


To make the pastry, sift the flour and salt into a large bowl, add the butter and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 1½ tablespoons of cold water and mix using a round-bladed knife. With your hands, gather together into a firm but pliable dough, handling as little as possible. Wrap the pastry in plastic wrap and chill for 20 minutes.

In a bowl place the three eggs and cream and whisk until well combined. Then add salt and pepper to taste.

Roll out the pastry thinly on a lightly floured work surface and use to line a 24 cm loose-based flan tin. Prick the base with a fork, then refrigerate for 10 minutes.  Bake blind in an 180 degree oven for around twenty minutes. When the pastry is light golden take out of oven. Slice the buffallo mozzarella thinly and place the pieces around the base. Pour the egg mixture over this. Carefully place in the oven and bake until golden brown.
When the tart is ready place on a serving platter and then scatter sliced Glasshouse tomatoes and spinach over the top and drizzle with a good olive oil and fresh ground black pepper.


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