Olive & Tomato Tart
With a golden crisp, this Olive & Tomato tart is perfect for lunch or a light dinner to be enjoyed with friends and family.
Prep: 15 minutes
Cook: 15 - 20 minutes
Serves 4
Ingredients
320g pack puff pastry sheet
275g baby plum tomatoes, halved
280g pack mini mozzarella balls, drained
75g Crespo Green Olives Stuffed with Pimiento, halved
1 tbsp extra virgin olive oil
Basil leaves to garnish
Instructions
- Preheat the oven to 220oC, gas mark 7.
- Unroll the pastry, keeping it on its paper and place on a large baking tray. Score a line all the way round the pastry 2cm from the edges with a sharp knife.
- Toss the tomatoes, mozzarella balls and olives in the oil and season with black pepper. Spread over the pastry base up to the score lines.
- Bake for 25-30 minutes or until golden. Serve scattered with fresh basil leaves.
Cooks tip:
Great with salad or as part of a picnic. Try adding Parma ham to give a meat version.
