TOMATO BOCCONCINI TART
- Cut out 2 circle of pastry using a large bowl or dinner plate as a guide. Place them on top of each other on a oven tray that has been lined with baking paper.
- Take a cherry tomato and make cut on the side. Squeeze the juice and seeds of each tomato into a bowl. Add tomatoes, oil, salt, garlic and oregano to a bowl toss and place onto the pastry. Put into oven for 25 minutes.
- Remove from oven and add bocconcini, prosciutto and return to oven for 5 minutes or until bocconcini has started to melt and prosciutto has warmed through.
- Serve with mint for garnish.
BEN'S TIP: Save the juice and seeds from the tomatoes, add oil and salt and it can be used as a dressing for a salad.