Mozzarella, tomato & black olive tarts

• ready-rolled puff pastry↗375g sheet of g
• egg↗1

  beaten

• black olive tapenade4 tbsp tbsp

  or pesto

• vine-ripened tomatoes↗4

  sliced

• mozzarella↗2 x 150g g

  balls, drained and thickly sliced

• olive oil↗drizzle of
• fresh thyme↗sprigs of
• black olives↗handful of

  (such as Karyatis kalamata olives)

Step-by-step instructions

1. 1

   Pre-heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.

2. 2

   Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Spread each with tapenade or pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.

3. 3

   Bake for 15-20 mins until the pastry is golden and the base is cooked. Remove the tarts from the oven and transfer to plates. Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.