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Bolognaise, tomato, olive and feta tart
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transform bolognaise leftovers into a delicious tart.
Ingredients:
  • 2 sheets frozen puff pastry, partially thawed
  • 500.00 ml Easy bolognaise (see related recipe)
  • 115g tub semi-dried tomatoes, drained, sliced
  • 332.50 ml pited kalamata olives
  • 150g Greek feta cheese, crumbled
  • 40g baby rocket
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and line 2 baking trays with baking paper.
  • Cut each pastry sheet in half. Prepare trays and place 2 pieces of pastry on each tray, making sure they are 5cm apart. Use a small knife to gently score a 1cm border around the edge of each sheet, being careful not to cut through completely.
  • Spread the bolognaise in the center of the pastry, using the border as a guide. Add tomato slices, olives, and crumbled feta on top. Bake for 20-25 minutes until the pastry is golden and puffed.
  • Pair the tarts with fresh, peppery rocket for a delightful combination.

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