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Mozzarella, tomato & black olive tarts

Mozzarella, tomato & black olive tarts

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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal712
fat51g
saturates21g
carbs39g
sugars0g
fibre1g
protein27g
salt2.79g
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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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2004

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A star rating of 4 out of 5.4 ratings
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