Mozzarella, tomato & black olive tarts

Mozzarella, tomato & black olive tarts

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(4 ratings)

Prep: 20 mins - 25 mins


Serves 4
Enjoy the big Mediterranean flavours of James Martin's tasty tarts

Nutrition and extra info

Nutrition: per serving

  • kcal712
  • fat51g
  • saturates21g
  • carbs39g
  • sugars0g
  • fibre1g
  • protein27g
  • salt2.79g
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  • 375g sheet of ready-rolled puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp black olive tapenade or pesto
  • 4 vine-ripened tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 x 150g mozzarella balls, drained and thickly sliced
  • drizzle of olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sprigs of fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful of black olives (such as Karyatis kalamata olives)


  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.

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Comments (5)

bezann1's picture

Not quite as the picture however very tasty.
Used pesto and added 1 tablespoon of balsamic vinegar.
Did not add the olives.
Will make again.

Superraisen's picture

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

nice but not outstanding

jill-f-'s picture

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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