Meals and Courses

  • 250 g (8 oz) puff pastry, defrosted if frozen
  • 6 tablespoons sun-dried tomato paste
  • 3 plum tomatoes, deseeded and roughly chopped
  • 125 g (4 oz) mozzarella cheese, roughly diced
  • 8 pitted black olives, roughly chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons roughly chopped oregano
  • 1 tablespoon pine nuts
  • olive oil, for drizzling
  • salt and pepper

Line a large baking sheet with nonstick baking paper. Roll out the pastry on a lightly floured work surface to 2.5 mm (⅛ inch) thick. Use a 12 cm (5 inch) round cutter to stamp out 6 rounds and lay on the prepared baking sheet.

Spread 1 tablespoon sun-dried tomato paste over each pastry round. In a small bowl, mix together the tomatoes, mozzarella, olives, garlic, oregano and pine nuts and season well with salt and pepper. Divide the mixture between the pastry rounds.

Drizzle a little olive oil over the tartlets and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until the pastry is golden. Serve immediately with mixed salad leaves.

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