Recipe information
Ingredients for - Mozzarella, tomato & black olive tarts
1. 375g sheet of ready-rolled puff pastry -
3. 4 tbsp black olive tapenade or pesto -
4. 4 vine-ripened tomatoes , sliced -
5. 2 x 150g mozzarella balls, drained and thickly sliced -
6. drizzle of olive oil -
7. Sprigs of fresh thyme -
8. handful of black olives (such as Karyatis kalamata olives) -
How to cook deliciously - Mozzarella, tomato & black olive tarts
1. Stage
Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
2. Stage
Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
3. Stage
Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.
