Mozzarella, tomato & black olive tarts

Mozzarella, tomato & black olive tarts

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(3 ratings)

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Cooking time

Prep: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 4

Enjoy the big Mediterranean flavours of James Martin's tasty tarts

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
712
protein
27g
carbs
39g
fat
51g
saturates
21g
fibre
1g
sugar
0g
salt
2.79g

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)

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2004

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Comments

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teenagejulia's picture
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They did for reasons unknown, not come out as in the picture - tasty however, a nice starter

bowley1's picture

I made these with Sundried tomatoes instead of the vine ripened ones and its was nice but not a favourite

jmistovski's picture
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nice but not outstanding

jill-f-'s picture
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Made mini versions if these for a buffet.Missed out the olives and had no thyme so sprinkled on some mixed herbs instead. So easy and pretty tasty - kids and adults liked them.

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