Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 sheet ready-rolled puff pastry
- 2 eggs
- 2/3 cup cream
- 2tablespoons Parmesan cheese, freshly grated
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 fillet anchovy fillets in olive oil, drained
- 4 balls bocconcini cheese, torn
- 8 kalamata olives, pitted
- 8 cherry tomatoes, halved
- 8 small fresh basil leaves or small sprigs
Nutrition per serving
2920kJ / 702Cal
2920 Kilojoules or 702 Calories
34% of daily energy intake*
Protein
32.0grams
Fat
53.0grams
Carbs
25.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 200°C (Gas 6). Lightly brush or spray a 4-hole 125ml muffin tin.
Step 2 of 4
On a lightly floured work surface, cut the pastry into 4 squares. Use to line the holes in the prepared muffin tin, pushing the pastry down gently into the corners. Refrigerate for 1 hour until well chilled.
Step 3 of 4
Combine the eggs, cream, and Parmesan in a bowl, and season with salt and black pepper. Mix well.
Step 4 of 4
Place an anchovy in each of the prepared puff pastry cases, along with a bocconcini, 2 olives, and 4 cherry tomato halves. Spoon the egg and cream mixture into the cases, and top each one with a basil leaf or sprig. Grind over a little black pepper. Bake the tarts in the oven for 25-30 minutes until golden on top. Serve warm, garnished with a fresh basil leaf or sprig.
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