This beautiful and delicious tart is so easy to make and looks really impressive. The Italian flavours are explosive and so complementary.
You’ll need: (serves two)
Roll of puff pastry (check the freezer in the shops)
2 tbsp black olive tapanade
1 red pepper, cut roughly and roasted with chopped garlic until soft and slightly charred
125 g buffalo mozzarella
4 small rosa tomatoes, halved
Handful of wild rocket
Olive oil
Here’s how: Pre-heat the oven to 200 degrees Celsius. Unroll about 30cm of puff pastry and slice. Pop the rest in the freezer to be used at a later date. Place the pastry on a baking tray and spread with the olive tapanade leaving a centimetre border around the edge (this border is what is going to puff up around the contents so don’t spread to the edges).
Scatter the peppers, rip up the cheese with your fingers and add to the tart and put in the oven for 15 minutes. Go and have a glass of wine but set the timer!
Add the rosa tomatoes and cook for another 10 minutes or until the pastry is golden brown. Remove, top with the fresh rocket, drizzle with olive oil and eat immediately. Yes, it’s that easy!
Yours in food
Leigh
