Tomato and Olive Tarts

These tarts are simple to make and the flavours can be varied. The small versions are good as a fingerfood and the larger as a more substantial snack. I always have a packet of puff pastry in the freezer, a small jar of pesto in the pantry and vary the filling to suit what is in the fridge. Sacla is the brand of pesto that I use. Chopped ham, zucchini and mushrooms work well. I have also used tomato chutney and commercial pasta sauce instead of pesto. If using tomato paste thin it out with some water and add some garlic and herbs. Keep the circles of pastry and refreeze on a sheet of gladbake they can be used for other fingerfoods such as small cheese or curry puffs and miniature pasties.

Sometimes it easier to see the process

Divide each sheet of puff pastry into nine or four squares, depending on the size you want.

Remove the centres of each square on one sheet making sure to leave a border. Use a small cutter or a sharp knife.

Place each square of pastry on a tray, leaving some space around each square. Top the squares with the squares that have had the centre removed

Spread a little pesto into the hole of each square of pastry, sprinkle with a little parmesan, 

Top with some chopped tomato and sliced olives. Try to keep the filling in the centre as the sides will puff up during baking

Glaze tarts with egg wash and sprinkle with a little more parmesan

Bake at 200 deg C until puffed and golden brown,

Tomato and Olive Tarts

2 sheets commercial puff pastry 2 tablespoons pesto 1/3 cup grated Parmesan cheese

1or 2 tomatos, diced into small pieces A few olives, pitted and sliced Egg for glazing

Divide each sheet of puff pastry into nine or four squares, depending on the size you want.

Remove the centres of each square on one sheet making sure to leave a border. Use a small cutter or a sharp knife.

Place each square of pastry on a tray, leaving some space around each square. Top the squares with the squares that have had the centre removed.

Spread a little pesto into the hole of each square of pastry, sprinkle with a little parmesan, top with some chopped tomato and sliced olives. Try to keep the filling in the centre as the sides will puff up during baking.

Glaze tarts with egg wash and sprinkle with a little more parmesan.

Bake at 200 deg C until puffed and golden brown, approximately 15 -20 minutes. Larger tarts may need more time, reduce the temperature after 10 minutes if necessary.

makes 9 small tarts or four large.