Tomato, Chicken, Pepper and Olive Tuscan-Style Tarts

cook 20 mins
  • 375 g (12 oz) ready-rolled puff pastry
  • 2 tomatoes, sliced
  • 150 g (5 oz) spicy tomato-flavoured chicken slices
  • 8 small pepper pieces, drained from an antipasti pepper jar
  • 1 tablespoon thyme leaves
  • 125 g (4 oz) kalamata olives, drained
  • 1 tablespoon olive oil
  • salt and pepper
  • green salad, to serve
  • Unroll the ready-rolled puff pastry, cut it into 4 x 12 cm (5 inch) circles and place well spaced apart on a large baking sheet. Prick the bases all over with a fork.
  • Arrange the tomato slices randomly on top of each one, dividing them evenly between the bases and keeping a 1 cm (1/2 inch) border around the edge. Evenly scatter over the chicken slices, peppers, thyme and olives, then drizzle with the olive oil and season with salt and pepper.
  • Bake at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until the pastry is puffed and golden and the topping soft. Serve the tarts with a simple green salad.
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