Tomato And Tapenade Tart

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 sheets frozen puff pastry, thawed
• flour, for dusting
• 3 tablespoons black olive tapenade
• 125 g cherry tomatoes, halved
• 1/3 cup sun-dried tomato
• 4 tablespoons grated parmesan cheese
• 10 fresh basil leaves

Recipe

• 1 preheat oven to 220c (200c fan-forced).
• 2 place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
• 3 trim edges for neatness & score with a knife to create a 1.5cm border.
• 4 transfer to baking tray & spread tapenade over pastry.
• 5 arrange the tomatoes over the top & sprinkle with parmesan.
• 6 bake for 20 minutes or until pastry is puffed & golden.
• 7 remove from oven & scatter the basil leaves on top.
• 8 slice & serve with a green salad.