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Tomato, black olive and ricotta puff tarts
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320g puff pastry sheet
150g ricotta, well drained
50g pitted black olives, sliced
15g pack oregano, leaves chopped
4 tbsp black olive tapenade or red pesto
300g red choice tomatoes, sliced
1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry, cut into 6 even rectangles and space out on a large parchment-lined baking tray. Using a sharp knife, score a 1cm border around the edge of each; chill until needed.
2. Combine the ricotta, 25g olives and all but 1 tbsp oregano leaves; season. Divide the tapenade or pesto between the middle of the pastry bases. Spread the ricotta mixture on top, then layer over the sliced tomatoes. Scatter with the reserved black olives, season with black pepper and bake for 25-30 minutes, until the pastry is golden and puffed. Sprinkle over the reserved oregano leaves and serve hot or at room temperature.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2017.