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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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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.4 ratings

bezann1

A star rating of 4 out of 5.

Not quite as the picture however very tasty. Used pesto and added 1 tablespoon of balsamic vinegar. Did not add the olives. Will make again.

Superraisen

A star rating of 4 out of 5.

They did for reasons unknown, not come out as in the picture - tasty however, a nice starter

bowley1

I made these with Sundried tomatoes instead of the vine ripened ones and its was nice but not a favourite

jmistovski

A star rating of 4 out of 5.

nice but not outstanding

jill-f-

A star rating of 4 out of 5.

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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