Mozzarella, tomato & black olive tarts

beginners black olive black olives make it tonight mediterranean mozzarella olive puff pastry ready-rolled puff pastry tapenade tart tomato tomatoes

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Source

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)

Method

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.

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.

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.