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Bocconcini, tomato and black olive tart
Bocconcini, tomato and black olive tart
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try a quick and tasty cheese and tomato tart for your next party!
Ingredients:
  • 2 x 375g block frozen puff pastry, thawed
  • 62.50 ml ready-made black olive tapenade
  • 400g cherry tomatoes, halved
  • 6 bocconcini, drained and sliced
  • 82.50 ml basil leaves
Instructions:
  • Preheat the oven to 200°C. Roll out one pastry block into a 5cm thick rectangle, measuring approximately 35cm x 20cm. Place it on a large baking tray lined with non-stick baking paper and bake for 8 minutes until lightly golden on the base. After removing it from the oven, gently press down on the pastry with a clean tea towel to release some of the air underneath. Set aside and repeat the process with the second pastry block.
  • Spread the delicious black olive tapenade evenly over the pastry sheets, leaving a 2cm border. Add the tomato slices and bocconcini on top. Bake until golden brown, puffed, and the bocconcini is melted. Finish with a sprinkle of fresh basil before serving alongside a simple salad.

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