Name: Mozzarella, tomato & black olive tarts
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 375g sheet of ready-rolled puff pastry -; 1 egg , beaten -; 4 tbsp black olive tapenade or pesto -; 4 vine-ripened tomatoes , sliced -; 2 x 150g mozzarella balls, drained and thickly sliced -; drizzle of olive oil -; Sprigs of fresh thyme -; handful of black olives (such as Karyatis kalamata olives) -

Ingredients for - Mozzarella, tomato & black olive tarts

1. 375g sheet of ready-rolled puff pastry

2. 1 egg , beaten

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.