Individual slow roasted tomato, baby potato and olive tartlets

These savoury puffed tarts can be enjoyed as a tasty side with a hearty main meal salad

Individual slow roasted tomato, baby potato and olive tartlets

Ingredients

  • 1 x 400g roll puff pastry
  • 1 large egg, beaten
  • 200g Rosa tomatoes
  • 8 baby potatoes, thinly sliced
  • 60ml (¼ cup) olive oil
  • 2 garlic cloves, finely chopped
  • 6 sprigs of fresh thyme
  • salt and freshly ground black pepper, to taste
  • 100g pitted black olives, roasted and halved
  • 60ml (¼ cup) mascarpone cheese

Instructions

1

Preheat the oven to 200°C. Roll the puff pastry out on a lightly floured work surface. Cut the pastry into six squares and place on a baking tray lined with baking paper.

2

Score the pastry square to create a ‘window’. Prick the inner pastry ‘window’ with a fork to prevent rising. Brush with egg and bake until puffed and golden, about 10 – 12 minutes. Remove from the oven and set aside.

3

Place the tomatoes and potatoes on two separate baking trays. Drizzle each with half of the oil, garlic and fresh thyme, and season well.

4

Bake in the oven until the tomatoes have softened and the potatoes are crisp, about 20 minutes.

5

To assemble the tart, spoon the potatoes and tomatoes onto the pastry squares and top with olives. Add a dollop of mascarpone and season with black pepper before serving.

 

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