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Roasted baby tomato and black olive tart

Recipe from: 2/14/2001 12:00:00 AM
Ingredients 9
Servings 6


  • 300
    ready made frozen or homemade puff pastry, thawed
  • 250
    feta cheese, crumbled
  • 250
    black olives, stoned
  • 500
    cherry tomatoes
  • 30
    roughly chopped basil
  • salt
  • freshly ground black pepper
  • fresh basil leaves for garnishing


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.

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