TANGY TOMATO TARTS

TANGY TOMATO TARTS
Serves: 4
Ingredients
Puff pastry, frozen          2 sheets
Plum tomato, chopped 4-6 pc
Sweet corn, frozen          2 tbsp
Basil leaves, finely chopped  2 tbsp
Lemon juice                       ½ tsp
Salt and pepper                to taste
Mozzarella cheese           ½ cup
Basil leaves to garnish
Olive oil                               2 tbsp

Method
Preheat oven 350°C.
Cut the pastry sheets into square shapes with a cookie cutter.
Mix tomato, corn, basil leaves, lemon juice, salt and pepper. Set aside.
Arrange all the sheets in a square mould and prick with a fork so the tart will not fluff.
Spread the cheese first then top with tomato mix.
Brush with oil. Bake for 20-25 minutes and let it cool on a wire rack.
Garnish with basil leaves and serve.