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Olive, tomato & goats’ cheese tarts
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1 x 215g Cooks’ Ingredients Puff Pastry Sheet, defrosted
about 25 Unearthed Rosemary & Black Pepper Olives (approximately 75g)
125g pack Waitrose British Soft Goats’ Cheese
½ lemon, zest
4 tomatoes, sliced
1 rosemary sprig, leaves stripped
1-2 tbsp extra virgin olive oil, for drizzling
1. Preheat the oven to 200°C, gas mark 6; put a large baking tray on the top shelf to heat up. Unroll the puff pastry sheet and cut into 4 smaller rectangles. Score a 1cm border around the edge of each. Transfer to a large sheet of baking parchment, then slide onto the hot baking tray. Bake for 15 minutes. Meanwhile, finely chop 8 of the olives and beat into the goats’ cheese along with the lemon zest.
2. Take the pastry cases out of the oven and press down the centres. Dot with the goats’ cheese mixture and arrange the sliced tomatoes on top. Scatter over the rosemary leaves, the remaining olives and a drizzle of olive oil. Season with black pepper and bake for another 10 minutes. Serve with a green salad, if liked.
Instead of tomatoes, try topping these tarts with strips of chargrilled peppers, courgettes or artichoke hearts.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in June 2018.