Fresh tomato and olive tarts
The meaty, egg-shaped Roma tomatoes are best for this fresh and simple starter, due to their lower moisture content.
Photo: Marina Oliphant
Have your say
- 2 sheets puff pastry, thawed
- 2 tbsp tomato paste
- 1 tbsp extra virgin olive oil
- 6 Roma tomatoes
- 2 tbsp Kalamata olives
- 200g soft fresh goat's cheese
- 4 cherry tomatoes, halved
- Sea salt and pepper
- 2 tbsp tapenade (olive pate)
- 2 tbsp thyme or marjoram sprigs
- 2 tbsp basil leaves
- Extra virgin olive oil for serving
Heat oven to 220C. Cut each sheet of pastry into four rounds with a nine-centimetre diameter biscuit cutter or chef's ring. Prick all over with a fork. Arrange on a baking tray lined with baking paper, and brush each pastry round with tomato paste.
Drizzle with a little olive oil and bake for 10 minutes until puffy and golden. You can do up to this stage ahead of time, if preferred.
Finely slice Roma tomatoes into rounds, discarding ends. Cut cheeks off olives, discarding stones. Spread goat's cheese thickly on each tart and top with three or four tomato slices and half a cherry tomato, cut-side up. Season well and tuck in a few olive cheeks. Return to oven for four minutes to heat through. Top each tart with a teaspoonful of tapenade, scatter with thyme or marjoram and basil leaves, drizzle with a little extra olive oil and serve warm.