Wednesday, 4 May 2011

Mozzarella, tomato and olive puff pastry tarts

I'm back from holiday now and can cook what I want! These tarts are so simple, tasty and look amazing. A good piece for if you're cooking for others. I've listed the ingredients on a per tart basis, to make it easier to scale up. These are quite large and I can only fit 2 comfortably on a baking tray.

Mozzarella, tomato and olive puff pastry tarts

For 1 tart

All in all time taken was around half an hour

1 medium tomato

Half a ball of mozzarella

125g puff pastry (I used 1/4 of a block of Jus roll all-butter puff)

Olive tapenade or sliced olives (Your choice of type, I used kalamata tapenade)

A few basil leaves to sprinkle on top

Optional - egg or milk to brush the edges

Preheat oven to 220C (200C fan ovens)

* Roll out the pastry on a floured surface until nice and thin and vaguely a squat rectangle shape

* Score a rectangle inside the edges; this is where your crust will puff up at the edge of the filling

* Spread/lay the tapenade/olives inside the scored area

* Slice the tomato and mozzarella and lay these down in an alternating pattern on top of the olives

* Sprinkle some basil leaves on top. If you want, brush the edges with egg or milk

* Bake for 15 minutes or until the crust is golden

I served this with minted new potatoes and a salad. Yummy!

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