Tomato and mozzarella tartlets

Preparation time: 25 mins
Cooking time: 20 mins

Serves 4

Preheat the oven to 200°C (Gas mark 6/7).

Arrange the puff pastry disks on a warm oven tray. Cook them for 15 minutes.

Make a crossways incision on the 4 tomatoes. Plunge them into boiling water for a few seconds. Drain, cool and peel them. Cut the tomatoes into 2, then into fine strips. Flatten each tomato and arrange in a rose shape in four circles on the oven tray.

Mix the basil (keep back 4 leaves) with the garlic and oil to obtain a paste. Heat the grill. Place one dessertspoon of crushed tomatoes on each puff pastry circle.

Cut the mozzarella into 4 quite thick slices, then place them on each tomato flower, seasoned with Le Guérandais Guérande salt with herbs. Place in the oven for a few moments, just enough time to brown the mozzarella. Remove the circles from the oven and then place them on the puff pastry.

Spread a spoonful of basil paste on each tartlet. Decorate with a basil leaf and season with pepper.