Heirloom tomato tarts with buffalo mozzarella

Heirloom tomato tarts with buffalo mozzarella

William Meppem

These simple tarts are a taste sensation if you use the best ingredients, so choose the ripest, most flavoursome tomatoes you can find. Try making your own puff pastry and make a worthwhile investment by buying real buffalo milk mozzarella. The delicate, cool green sauce makes a memorable combination with the tomato tarts.


Quantity Ingredient
100ml Green sauce
2 sheets Puff pastry
2 egg yolks, beaten with 2 tablespoons water
4 1 cm thick slice good-quality heirloom or vine-ripened tomatoes
pinch sea salt
1 tablespoon extra-virgin olive oil

Tomato salad

Quantity Ingredient
4 1 cm thick slice heirloom tomato
100g mixed varieties heirloom and grape tomatoes, neatly chopped
1/4 bunch flat-leaf parsley, leaves only
1/4 bunch mint, leaves only
1/4 bunch small basil, leaves only
50g black pitted olives, halved
2 tablespoons lilliput capers, rinsed
2 long red chillies, finely julienned
2 green chillies, finely julienned
1 small red onion, halved and finely sliced
salt and freshly ground black pepper
50ml French dressing


Quantity Ingredient
4 50 g slices buffalo mozzarella
250ml Green sauce
50ml vincotto
50ml fruity extra-virgin olive oil
sea salt flakes


  1. Prepare the green sauce for the tarts and garnish. Preheat oven to 190°C.
  2. Brush 1 sheet of pastry with the egg wash and prick with a fork all over. Reserve the egg wash. Using a biscuit cutter of 6 cm diameter, cut out 4 circles from that sheet. From the second sheet also cut out 4 circles of 6 cm diameter, then cut out a 5 cm circle from the inside. Discard the inner circles, leaving a doughnut-shaped border of pastry. Press this onto the egg-washed pastry circles and allow to rest for 20 minutes or so in the refrigerator.
  3. Fill the centre of each pastry case with a teaspoon of green sauce and brush the edges with egg wash. Top the sauce with a slice of tomato, season with sea salt and drizzle with olive oil. Put the tarts in the oven and bake for 10–12 minutes, until the base of the tarts is golden-brown. Turn the oven off and leave the tray within to keep the tarts warm while you prepare the salad ingredients.
  4. Reserve the four slices of tomato for final assembly. Combine all remaining salad ingredients, lightly season and mix through the French dressing to coat well.
  5. To assemble and serve, place the warm tarts in the centre of serving plates, arrange a reserved tomato slice on top, then hold a biscuit cutter that fits the shape of the tart exactly over each tart and fill it with the salad. Press the salad down firmly then arrange a mozzarella slice on top, press down again and carefully remove the cutter. Place a neat spoonful of green sauce next to the tart and drizzle around with vincotto and fruity extra-virgin olive oil. Season the mozzarella with sea salt flakes and serve.

Chef’s note

  • Victoria now produces its own buffalo milk mozzarella and you can also purchase varieties imported from Naples. Buffalo mozzarella is best eaten as fresh as possible and is at its peak in Victoria in February and March.
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