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Tomato, black olive and ricotta puff tarts

Tomato, black olive and ricotta puff tarts

By Sofia Shevchenko
25’ Prep time
30’ Cook time
55’ Total time
311 Calories
1 Serving

Summary

If you're looking for a recipe with minimal ingredients and that's simple to prepare, then look no further. these tomato puff tarts are perfect for summer alongside a salad and would work perfectly as a leftover lunch.
Sofia Shevchenko 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Unroll the pastry, cut into 6 even rectangles and space out on a large parchment-lined baking tray. Using a sharp knife, score a 1cm border around the edge of each; chill until needed.
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Step 2

Combine the ricotta, 25g olives and all but 1 tbsp oregano leaves; season. Divide the tapenade or pesto between the middle of the pastry bases. Spread the ricotta mixture on top, then layer over the sliced tomatoes. Scatter with the reserved black olives, season with black pepper and bake for 25-30 minutes, until the pastry is golden and puffed. Sprinkle over the reserved oregano leaves and serve hot or at room temperature.

Ingredient

  • Pitted black olives
    Pitted black olives
    50 grams
  • Puff pastry sheet
    Puff pastry sheet
    320 grams
  • Olive tapenade
    Olive tapenade
    4 tbsp
  • Fresh oregano
    Fresh oregano
    15 grams
  • Red choice tomatoes
    Red choice tomatoes
    300 grams
  • Ricotta
    Ricotta
    150 grams

Nutrition Facts

View nutrition facts
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