Tomato, Mozzarella & Basil Tarts

Twins Louise and Lesley Gillett are the heart of Bartholomeus Klip Farmhouse and restaurant in the wheat and sheep lands of Riebeek Valley

Words Diana Wemyss Styling Anthony Johnson Pictures Anthony Johnson and Diana Wemyss

_1180753prThis month Country Chef visits Riebeek Valley. Our foodie feature gives you a taste for the culture and wares of Bartholomeus Klip Farmhouse and restaurant. Here is the first of  seven recipes they kindly revealed.

Tomato, Buffalo Mozzarella and Basil Tarts
Serves 6

  • 1 packet ready made puff pastry
  • 1 egg
  • 10g basil, julienned
  • 4 tomatoes, sliced
  • 2 balls buffalo mozzarella


  • 1 cup chopped basil
  • ½ cup pecorino
  • 2 tsp pine nuts
  • pinch salt and pepper
  • olive oil, garlic

For pesto, blend together all the ingredients and set aside. Heat oven to 200ºC. Roll out puff pastry and cut out 6 equal rounds. Beat egg and brush over pastry. Spread rounds with pesto.
Arrange tomatoes, add mozzarella shavings and lastly the basil. Bake for 15 minutes until brown.

Send this to a friend