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
- 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
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.
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.
Place the tomatoes and potatoes on two separate baking trays. Drizzle each with half of the oil, garlic and fresh thyme, and season well.
Bake in the oven until the tomatoes have softened and the potatoes are crisp, about 20 minutes.
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.