Mozzarella, tomato & black olive tarts
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. Put the pastry rounds on...
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Cooking tools:
- Oven
- Cookie cutter
- Chef's knife
- Baking sheet
- Pastry brush
- Fork
- Cutting board
- Plate
- Measuring spoon
Ingredients
- 375g sheet of ready-rolled puff pastry -
- 1 egg , beaten -
- 4 tbsp black olive tapenade or pesto -
- 4 vine-ripened tomatoes , sliced -
- 2 x 150g mozzarella balls, drained and thickly sliced -
- drizzle of olive oil -
- Sprigs of fresh thyme -
- handful of black olives (such as Karyatis kalamata olives) -
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