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Tomato and Tapenade Puff Tarts

This is great for picnics, light lunches or suppers- served with a green salad. If you have walnut oil in store – drizzle with that instead of the olive oil.

Ingredients

  • 1 x 500 g block Jus-Rol All butter puff pastry thawed
  • 4 tbsp tapenade
  • 6-7 firm but ripe tomatoes sliced
  • Salt & black pepper
  • Beaten egg to glaze
  • A little olive oil and a few basil or thyme leaves for garnish
  • A few fresh basil Leaves

Method

  1. Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas 7.
  2. Divide the pastry into four equal quarters, roll out each one just large enough to cut out a 15 cm/6” disc.
  3. Place discs on a lined baking sheet, spread 1 tbsp. tapenade in centre of each leaving approx. a 1 cm/ ½” border all round. Cover with overlapping slices of tomato and season lightly. Brush borders with beaten egg and bake for 12-15 minutes until pastry risen and golden brown.
  4. Scatter with shredded basil or thyme leaves and drizzle with a little olive oil just before serving.
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