Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 250grams puff pastry, defrosted if frozen
- 6tablespoons sun-dried tomato paste
- 3 plum tomatoes, deseeded and roughly chopped
- 5grams mozzarella cheese, roughly diced
- 8 pitted black olives, roughly chopped
- 1 clove garlic, finely chopped
- 2tablespoons roughly chopped oregano
- 1tablespoons pine nuts
- 5milliliter olive oil, for drizzling
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
858kJ / 205Cal
858 Kilojoules or 205 Calories
10% of daily energy intake*
Protein
4.1grams
Fat
11.5grams
Carbs
21.0grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line a large baking sheet with nonstick baking paper. Roll out the pastry on a lightly floured work surface to 2.5 mm thick. Use a 12 cm round cutter to stamp out 6 rounds and lay on the prepared baking sheet.
Step 2 of 3
Spread 1 tablespoon sun-dried tomato paste over each pastry round. In a small bowl, mix together the tomatoes, mozzarella, olives, garlic, oregano and pine nuts and season well with salt and pepper. Divide the mixture between the pastry rounds.
Step 3 of 3
Drizzle a little olive oil over the tartlets and bake in a preheated oven, 200°C for 20 minutes or until the pastry is golden. Serve immediately with mixed salad leaves.
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