Roasted baby tomato and black olive tart

Name: Roasted baby tomato and black olive tart
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 300.00 g puff pastry homemade or frozen; 250.00 g feta cheese crumbled; 250.00 g olives black, pitted; 500.00 g cherry tomatoes; 30.00 ml fresh basil; salt; black pepper freshly ground; fresh basil to garnish

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

300.00 g

puff pastry — homemade or frozen

TOPPING

250.00 g	feta cheese — crumbled
250.00 g	olives — black, pitted
500.00 g	cherry tomatoes
30.00 ml	fresh basil
	salt
	black pepper — freshly ground
	fresh basil — to garnish

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Method:

Preheat oven to 180 ºC. Roll out pastry to 3 mm thick on a floured surface. Place on a large baking sheet and cut out a large heart shape. Prick pastry all over with a fork. Decorate edges of tart with leftover pieces of pastry. Bake for 10 minutes or until golden. Allow to cool slightly.
TOPPING
Top pastry heart with feta cheese, olives, tomatoes and basil. Season with salt and pepper. Return to oven for 15 minutes, or until tomato skins have burst. Garnish with basil leaves and serve.
Serves 6.