Tomatoe and Olive Tarts
This simple dish is positively bursting with the summer flavours of plump cherry tomatoes, fresh basil, pesto and black olives; it also looks gorgeous too. A lunch dish to impress, just serve with a simple rocket salad and a crisp, cold glass of white wine.
- 200g cherry tomatoes
- extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 4 filo pastry sheets
- 2 tablespoon pesto
- 8 black olives, pitted
- 1 teaspoon basil, roughly chopped
- Heat the oven to 200°C (gas mark 6). Halve the tomatoes and place in a bowl with 2tbsp olive oil and 1 tsp balsamic vinegar. Season the tomatoes well with salt and black pepper. Set aside.
- Line a baking sheet with greaseproof paper. Place a sheet of filo pastry on it and brush with olive oil. Repeat, layering each with three more sheets of pastry. Cut the layers into two rectangles of 16x10cm (6x4in) and discard any excess pastry.
- Set a similarly sized baking tray on top (to weigh down the pastry) and place in the oven. Cook for 12 minutes, or until the pastry is golden and crisp. Remove from the oven and allow to cool.
- Spread both pieces of pastry with pesto, leaving a 1cm (1/2in) border. Place the tomatoes in a single layer on the pesto, being careful not to overlap the border.
- Bake for 10 minutes. Remove and top each tart with the olives. Return to the oven for another 5 minutes. Sprinkle with basil, drizzle with a little olive oil and serve hot.