Tomato and Mozzarella Tart
ready in 1 hr 25 min.
- For the pastry
- 2 cups
Whole-wheat flour (plus extra for dusting)
- ½ teaspoon
- 1 teaspoon
- ¼ cup
- ½ cup
Line a baking tray with non-stick baking paper.
For the pastry: combine the flour, salt and herbs in a mixing bowl.
Add the oil and mix in with a fork. Add the water and mix with the fork until absorbed. then knead lightly until the dough comes together into a ball.
Turn the dough out onto a lightly floured surface and knead lightly.
Roll the dough out thinly into a rectangle and cut into 4 rectangles.
Place on the baking tray and prick with a fork. Chill for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6.
Bake for 15-20 minutes until cooked through. Place on a wire rack to cool completely.
Arrange watercress on the pastry bases.
Halve some of the tomatoes and leave some whole.
Arrange the mozzarella and vegetables on the watercress. Sprinkle with paprika.
Scatter the mustard and cress over the top. Add the nasturtiums and garnish with fennel.