I mixed some grated Kefalotyri with the cream cheese because I love that it becomes gooey when it cooks but Manchego, Gruyere or a dried goats cheese would work well.
Ingredients (serves 4 as a starter)
1 sheet rolled puff pastry
- plums, stoned and sliced in half
- A handful of chopped mozzarella balls or 1 large single one, torn
- 165g cream cheese
- 50g of your favourite hard cheese grated
- Zest of ½ lemon
- 2 anchovy fillets, finely chopped
- 1 tbsp capers
- Small bunch parsley, finely chopped
- 1 tbsp mixed sesame seeds
- Olive oil, salt, pepper
Method
Preheat a heavy tin in the oven to 220°C (200C fan). for at least 15 minutes.
White the oven is heating up, quickly griddle the plum halves on a very hot griddle pan, slightly greased with some olive oil. Leave the plum halves to cool and slice in half again.
Roll out the pastry sheet on baking parchment and score a 2 cm border around the edge. Prick the centre with a fork.
Transfer the pastry on the baking parchment onto the hot tin and bake for 10-12 minutes. When you bring it out and before spreading the filling onto it, press the pastry within the borders down.
Mix the cream cheese with the hard cheese and lemon zest and spread within the borders of the tart. Scatter over plum wedges and torn mozzarella. Drizzle with a little olive oil and season.
Reduce the oven temperature to 200C (180C fan) and continue baking the tart for another 12-15 minutes until puffed up and golden.
Meanwhile, make a quick gremolata by mixing the chopped parsley with the anchovies, 2 tbsp olive oil and black pepper.
Spoon the gremolata over the tart, sprinkle with the sesame seeds and capers, cut to serve with some dressed green leaves.