Mozzarella, tomato & black olive tarts

Recipe uploaded by

James Martin

2 ratings

Recipe by James Martin

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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.

PER SERVING

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

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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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