Tomato and Olive Tart
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
400g can chopped tomatoes400g can cherry tomatoes, juice drained and reserved
50g can black olives, drained and quartered
100g log of veggie goat's cheese, cut into six slices
375g puff pastry
1 medium onion, thinly sliced
1 tbsp olive oil
25g butter
2 garlic cloves, thinly sliced
2 tsp sugar
2-3 tbsp vegetarian pesto
milk for glazing
method:
- Preheat the oven to 200C/400F/Gas 6 and grease a baking tray.
- Heat the oil and butter and fry the onion until soft. Add the garlic and fry for one minute.
- Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
- Add the cherry tomatoes and olives, remove from the heat and leave to cool while you prepare the pastry.
- Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet. Score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
- Brush the outside edge of the pastry with a little milk. Spread the pesto over the pastry base and top with the tomato sauce and goat's cheese. Bake for 20 minutes until the pastry is well risen and the cheese is golden.
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