Tomato, black olive and ricotta puff tarts

Name: Tomato, black olive and ricotta puff tarts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 320 g puff pastry sheet; 150 g ricotta, well drained; 50 g pitted black olives, sliced; 15 g pack oregano, leaves chopped; 4 tbsp black olive tapenade or red pesto; 300 g red choice tomatoes, sliced

If you're looking for a recipe with minimal ingredients and that's simple to prepare, then look no further. These tomato puff tarts are perfect for summer alongside a salad and would work perfectly as a leftover lunch.

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Makes6
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

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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

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.
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.

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