Rough puff pastry

Sift the flour and salt into a large bowl. Add the butter to the bowl and rub into the flour (bits of butter must still be visible). Make a well in the middle of the flour and butter mixture and pour in about two-thirds of the cold water, mixing until it forms a firm rough dough. Add a little extra water if needed. Cover with plastic wrap and leave to rest for 20 minutes in the refrigerator.

Turn the pastry out onto a lightly floured surface and knead it gently for 1 minute. Form into a smooth rectangle. Roll the dough until it measures about 20 x 50 cm (roll in one direction only). Keep the edges straight and even. Don’t overwork the butter streaks; it should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over the top section. Give the pastry a quarter turn and roll out again to three times the length. Repeat the folds as before, cover with plastic wrap and refrigerate for at least 20 minutes before rolling it out to use.

Tomato sauce

Preheat the oven to 180 °C.

Place the tomatoes and garlic in a roasting pan and roast for 30 minutes. Allow to cool slightly. Peel the tomatoes and the garlic and place in a big pan. Add the rest of the sauce ingredients and cook for 10 minutes. Add seasoning to taste.

To finish

Preheat the oven to 180 °C.

Roll the prepared puff pastry out on a lightly floured surface. Score* the pastry about 2 cm in from the edge. Spread the tomato sauce inside the scored line. Top with slices of buffalo mozzarella and fresh basil leaves. Bake for 20 minutes until the pastry is golden brown. Serve immediately.

Tip: *Scoring is when you cut a line halfway through the pastry to make it puff up.