PREP TIME
10 min
COOK TIME
30 min
YIELDS
4 servings
This puff pastry tart, studded with black olives and fresh tomatoes, is an easy and impressive last minute appetizer.
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Ingredients
1
package All butter puff pastry rolled into a large rectangle
2
Tbsp olive oil
1
clove garlic - minced
1
large tomato - thinly sliced
6
cherry tomatoes - sliced
10
Kalamata olives - pitted and halved
3
oz goat cheese
¼
tsp dried oregano
handful fresh basil leaves
1
pinch sea salt and freshly cracked black pepper
1
egg - lightly beaten
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Directions
Step 1
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Step 2
Brush pastry rectangle with olive oil. sprinkle with garlic, salt and pepper.
Step 3
Arrange large tomato slices on top of the pastry in a single layer, leaving a 1 inch border on all sides.
Step 4
Scatter over olives and cherry tomato slices and add bits of goat cheese evenly over the tart.
Step 5
Fold or crimp outside pastry edges until tomato filling is tightly surrounded. brush edges with beaten egg.
Step 6
Bake 30 minutes or until pastry is golden brown.
Step 7
Season with salt and pepper and scatter over fresh basil.
Step 8
Cut into squares and serve hot or at room temperature.