We bet you didn’t know you could get so creative with a tin of tomato soup! Try this savoury tomato tart with mozzarella for a weeknight feast.
SERVES 4 // COOKING TIME 1 hour
200 g shortcrust pastry
400 g tin cream of tomato soup
2 eggs, whisked
1½ cups grated mozzarella
150 g vine tomatoes
1. Line a tart tin with the pastry and prick all over. Bake at 180°C for 10 minutes.
2. Whisk together the tomato soup, eggs and ½ mozzarella. Season well with salt and pepper.
3. Pour into the tart shell and top with the rest of the cheese and the tomatoes. Bake for 40 minutes.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
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