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Recipe by John Torode

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1. Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
2. Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

117 kcalories, protein 4g, carbohydrate 7g, fat 8 g, saturated fat 4g, fibre 0g, salt 0.42 g

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Ingredients

• 375g pack ready-rolled puff pastry
• 1 egg , lightly beaten
• 2 x 200g packs crumbly goat's cheese
• handful pitted black olives , sliced
• chopped parsley , to serve

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Difficulty and servings

Makes 20

Preparation and cooking times

Prep 20 mins

Cook 18 mins

Vegetarian

Ingredients

• 375g pack ready-rolled puff pastry
• 1 egg , lightly beaten
• 2 x 200g packs crumbly goat's cheese
• handful pitted black olives , sliced
• chopped parsley , to serve

117 kcalories, protein 4g, carbohydrate 7g, fat 8 g, saturated fat 4g, fibre 0g, salt 0.42 g

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