Tomato, Black Olive & Ricotta Puff Tarts

Name: Tomato, Black Olive & Ricotta Puff Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 320g puff pastry sheet; 150g ricotta, well drained; 50g pitted black olives, sliced; 15g fresh oregano, leaves chopped; 4 tablespoons black olive tapenade; 300g tomatoes, sliced; Salt; Pepper

9 steps

Prep:30minCook:30min

These tasty treats are best served warm from the oven or at room temperature. If you can't find black olive tapenade, you can use red pesto instead.

Updated at: Thu, 17 Aug 2023 12:03:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories401.4 kcal (20%)

Total Fat29.1 g (42%)

Carbs30.1 g (12%)

Sugars1.7 g (2%)

Protein6.6 g (13%)

Sodium399 mg (20%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

320gpuff pastry sheet

150gricotta

well drained

50gpitted black olives

sliced

15gfresh oregano

leaves chopped

4 tablespoonsblack olive tapenade

300gtomatoes

sliced

salt

pepper

Instructions

Step 1

Preheat the oven to 200°C.

Step 2

Unroll the pastry and cut into six even rectangles. Space out on a large parchment-lined baking tray and use a sharp knife to score a 1cm border around the edge of each. Chill until needed.

Step 3

Combine the ricotta, half the olives and two thirds of the oregano. Season with salt and pepper.

Step 4

Divide the tapenade or red pesto evenly between the pastry bases, spreading it over the middle sections.

Step 5

Spread the ricotta mixture over the tapenade, and then layer over the sliced tomatoes.

Step 6

Scatter with the remaining black olives and season with black pepper.

Step 7

Bake for 25-30 minutes, until the pastry is golden and puffed.

Step 8

Remove from the oven and sprinkle with the remaining oregano leaves.