Soft Cheese and Olive Pastry Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 9 ozs Puff pastry
- 1 Tbsp olive oil
- 2 Tbsps Pesto
- 9 ozs cherry Tomatoes (halved)
- 2 ozs black Olives (pitted)
- 1 cup Ricotta cheese
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking tray.
2.
Roll out the pastry on a lightly floured surface and trim to a 23cm|9" round. Place on the baking tray and brush with half the olive oil. Fold the edges in to make a 5mm|1/2" border all the way around. Prick the base with a fork. Line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove from the oven and remove the paper and beans.
3.
Reduce the oven temperature to 200°C (180° fan) 400°F gas 6.
4.
Spread the pastry base with pesto, top with the tomatoes, olives and cheese and drizzle with the remaining oil. Bake for 10-15 minutes, until the pastry is crisp and the tomatoes are tender. Garnish with basil.
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