Tomato and olive tarts

Tomato and olive tarts

Ingredients

• 1 x 400g roll puff pastry
• 120g ready-made pesto (basil or coriander)
• 250g cherry tomatoes, halved
• 100g pitted black olives
• Olive oil, for drizzling
• Salt and pepper, to taste
• 1 egg, beaten, for brushing

Method

Preheat the oven to 200°C. Roll out the pastry to a rectangle approximately 35cm x 25cm. Cut this into 6 smaller rectangles. Using a knife, lightly mark out a border about 1cm wide around each rectangle. Spread the pesto evenly over the inner rectangle. Arrange the tomatoes and olives on top of the pesto. Drizzle with olive oil and season. Brush the borders of the pastry with the beaten egg, then bake for 20 minutes until the pastry is golden and the tomatoes are softened. Allow to cool before packing or serving.

Serves 6