Starters/Snacks Lunch/Dinner Tomato and Olive Tartlets
Makes : 8
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
- 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
Nutrition
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Method
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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.
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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.
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Turn the pastry over and place onto a lined baking sheet or tray then brush with the beaten egg.
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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.
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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.
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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.
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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.
