Name: Mozzarella, tomato & black olive tarts
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
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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Mozzarella, tomato & black olive tarts

Mozzarella, tomato & black olive tarts

James Martin

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Serves 4

Easy

Prep: 20 mins - 25 mins

A star rating of 4 out of 5.4 ratingsRate

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

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A star rating of 4.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal712
fat51g
saturates21g
carbs39g
sugars0g
fibre1g
protein27g
salt2.79g

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.

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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