Mediterranean tarts with black olives and sun-dried tomatoes
RECIPE- Mediterranean Tarts with Black Olives and Sundried Tomatoes
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Ingredients
- 1 black olive and dried tomato spread
- 1 excellent tomato sauce
- 1 roll of shortcrust pastry
- 100 g feta cheese
- Salt and pepper to taste
- A few fresh basil leaves for decoration
Instructions
- Preheat the oven to 180°C.
- Roll out the shortcrust pastry and cut out circles with a pastry cutter to line your tartlet moulds. Place the pastry in the moulds and prick the base with a fork.
- Line the base of the tart with the black olive and sun-dried tomato spread, then spread your tomato confit sauce over the base of the tartlets.
- Crumble the feta cheese over the top of the tartlets.
- Bake the tartlets in the preheated oven for approximately 20-25 minutes.
- Once cooked, remove the tartlets from the oven and leave to cool slightly.
- Add a few spoonfuls of the spread and pieces of feta cheese.
- Decorate with fresh basil leaves before serving.
