Mozzarella and Cucumber Tarts

Name: Mozzarella and Cucumber Tarts
Yield: Serves 6–8
Ingredients: salt and black pepper; 2 tablespoons (2 x 15 ml spoon) sunflower or olive oil; salt and black pepper; 1 tablespoon (15 ml spoon) vinegar; 2 tablespoons (2 x 15 ml spoon) sunflower or olive oil; 1 mozzarella cheese, cut into small cubes; black pepper; 2 tablespoons (2 x 15 ml spoon) cold water; half a small cucumber; ½ teaspoon (2.5 ml spoon) salt; 4 oz (100 g) plain flour, plus extra for rolling; 4 oz (100 g) butter, cut in pieces; 2 oz (50 g) oatmeal

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

The soft smoothness of mozzarella cheese and the cool crunch of cucumber is a good combination. Here it is encased in little tarts made with a very light oatmeal pastry. If convenient, I think it is especially good to keep the pastry cases hot in a low oven and then fill them with the cold mixture at the last moment – a lovely contrast of temperatures.

Ingredients

Vegetarian
Pie

Ingredients

Method