- 375ml pack ready-rolled puff pastry
- 85g Wensleydale cheese (or other crumbly, sharp cheese)
- handful pitted olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 250g punnet cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp pesto, try using fresh from the chiller cabinet
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.