Combination steam oven recipe, Mozzarella, beetroot and tomato tart


Combination steam oven recipe, Mozzarella, beetroot and tomato tart


Mozarella beetroot and tomato tart with balsamic glaze

1 piece puff pastry

2 cooked whole beetroot

2 heirloom tomato

8Tb Mozzarella cheese

2Tb grated parmesan cheese

4 sprigs parsley

1 shallot

1Tb balsamic vinegar

2Tb olive oil

 

  1. Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
  2. Slice the tomato in half and in half again, cut each wedge into 3 pieces.
  3. Slice the beetroot in half and in half again, cut each wedge into 3 pieces, the beetroot should be the same size as the tomato.
  4. Line a large baking sheet with baking paper and spray with oil spray.
  5. Cut Pastry into 8 even rectangular pieces, place onto bake sheet. Leave a 1cm edge on the pastry, place 1Tb mozzarella cheese and 1tsp parmesan cheese, layer beetroot, tomato, beetroot, tomato, sprinkle with salt and pepper.
  6. Bake in preheated combination steam oven for 15minutes.
  7. Finely chop parsley and shallot, place into a small bowl, add 2Tb olive oil and 1Tb balsamic vinegar, stir to combine.
  8. Drizzle tarts with dressing; serve with a side salad if desired. Tarts can be made into other shapes if desired.
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