Pick which supermarket you want to send your ingredients to:
Ingredients
puff pastry 250 g
plain flour 1 tbsp
sundried tomato pesto 4 tsp
mozzarella cheese ball 40 g (drained)
black olives 2 (sliced)
fresh thyme 2 sprig (leaves picked)
milk 2 tbsp
Method
Preheat the oven & roll out the pastry
Preheat the oven to 180°C
Flour the worktop and roll the puff pastry to a rectangle approximately 30 cm long and 15 cm wide. Cut the rectangle in half horizontally to make two squares approximately 15 cm long by 15 cm wide.
Cut a strip approximately 1cm wide from each side of the new rectangles. Brush the edges of the remaining rectangles with a little milk then overlay the strips to create a ‘picture frame’ border.
Trim any overhanging edges to neaten then place the pastry ‘picture frame’ onto a piece of greaseproof/baking paper on a baking tray.
Fill & bake
Carefully spread two teaspoons of sundried tomato pesto into the centre of each pastry ‘frame’.
Break the mozzarella into small pieces and slice the black olives into circles. Scatter both over the sundried tomato pesto.
Pick the tiny leaves from the fresh thyme and scatter over the centre of the two tarts.
Brush the pastry frame edges with a little more milk and bake in the oven for 15-20 mins until the pastry frame edges are risen and golden brown.
