Mozzarella, tomato & black olive tarts
Enjoy the big Mediterranean flavours of James Martin's tasty tarts
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 - 25 mins
- 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.
- 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.
- 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.
PER SERVING
712 kcalories, protein 27g, carbohydrate 39g, fat 51 g, saturated fat 21g, fibre 1g, salt 2.79 g
Recipe from Good Food magazine, August 2004.
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 - 25 mins
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)
PER SERVING
712 kcalories, protein 27g, carbohydrate 39g, fat 51 g, saturated fat 21g, fibre 1g, salt 2.79 g
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03 March 2008
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