Mediterranean tarts with black olives and sun-dried tomatoes

RECIPE- Mediterranean Tarts with Black Olives and Sundried Tomatoes

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 Mediterranean tarts with black olives and sun-dried tomatoes


  • 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


  • 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.