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Tomato and buffalo mozzarella tart with Kalamata olives and fig, balsamic vinegar and coriander flavoured onion jam

Serves 8 – 10


225 g plain flour

100 g butter

Pinch salt

2 tsp finely grated Parmesan cheese

1 large punnet Rosa tomatoes

1 large ball of buffalo mozzarella

100 g drained Kalamata olives, pitted and halved

170 g AB Products fig, balsamic vinegar and coriander flavoured onion jam

30 g fresh basil


  1. Sift the flour into a large bowl, add the butter and rub in with fingertips until the mixture resembles fine bread-crumbs.
  2. Stir in the salt, then add 2 – 3 tablespoons water and mix to a firm dough. Add the Parmesan cheese and knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
  3. Wash the tomatoes and cut them in halve.
  4. Slice the mozzarella in thin slices and cut in halve.
  5. Wash the basil, keep a couple of leaves as garnish and chop the rest fine.
  6. Roll the pastry out to about 3 mm and line an oven-proof pie dish. Trim the sides and bake at 180 °C for 12 minutes or until just starting to brown.
  7. Scoop the jam into the pastry shell and spread evenly over the bottom. Mix the tomatoes, olives and chopped basil in a bowl and then carefully spread on top of the jam. Add the mozzarella halves in a pattern on top.
  8. Bake at 180 °C for another 15 minutes until the mozzarella is melted and the crust is crisp.
  9. Allow to cool and serve with a green salad garnish and balsamic reduction.
  10. Try with the versatile Leopard’s Leap Chenin Blanc or our easy-drinking Chardonnay Pinot Noir.

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