Mozzarella, tomato & black olive tarts

Mozzarella, tomato & black olive tarts

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

Recipe uploaded by

4
 stars 1 rating

Most people would make this again

Recipe by James Martin

Tested

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 20 25 mins

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 .

PER SERVING

712 kcalories, protein 27g, carbohydrate 39g, fat 51 g, saturated fat 21g, fibre 1g, salt 2.79 g

Latest comments and suggestions

  • 03 March 2008

    jill.f. rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

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)
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PER SERVING

712 kcalories, protein 27g, carbohydrate 39g, fat 51 g, saturated fat 21g, fibre 1g, salt 2.79 g

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