Tomato & Olive Tartlets Recipe


  • 320g ready rolled lighter puff pastry
  • 1 egg, beaten
  • 200g Lloyd Grossman puttanesca or tomato and chilli sauce
  • 200g cherry tomatoes, halved
  • 30g rocket
  • 20g parmesan, shaved with a speedy peeler
  • 70g Crespo mixed cocktail olives


Calories columnFat columnSaturates columnSugars columnSalt column
203 per serving
10% %GDA
10g per serving
14% %GDA
4g per serving
20% %GDA
3g per serving
3% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Remove the pastry from the fridge 10 minutes before needed to soften slightly – this makes it easier to unroll without cracking.

  2. Lay the pastry out horizontally in front of you. Cut in half vertically, then each half in half again, then cut horizontally into 8 pieces.

  3. Turn the pastry over and place onto a lined baking sheet or tray then brush with the beaten egg.

  4. With the tip of a small sharp knife, score a mark 1cm in around the edge of each piece of pastry to create a border.

  5. Place in the oven to bake for 15 minutes until golden brown and crispy. You can make up to here in advance then fill when ready to serve.

  6. Remove and gently press the centre of the pastry down, then spoon the puttanesca sauce into the centre to fill to the edges of the border.

  7. Layer up the cherry tomatoes, rocket and olives on top of the sauce. Peel slivers of parmesan over the top then season with black pepper and serve straight away.