Tomato And Olive Tart

1 pkg puffed pastry

4 oz. red cherry tomatoes, cut in half

8 oz. yellow cherry tomatoes, cut in half

1/2 cup sun dried tomatoes packed in oil, chopped

1/2 cup black olives, such as kalamata, pitted and cut in half

1/2 cup parmesan cheese

1/4 olive oil

fresh basil, chiffonades

salt and pepper


Preheat oven to 425 degrees.


Put tomatoes, olives and oil in a bowl. Add salt and pepper. Mix.


Roll out puffed pastry to a 10 x 12 rectangle. Put pastry on a parchment lined baking sheet for in a rectangle tart pan. Score 1/2 edge all around the pastry and prick the bottom with a fork.


Carefully spoon the tomato mixture on to the puffed pastry, avoiding the edges.


Bake for 12-15 minutes until the puffed pastry has risen and is brown.


Remove from oven and sprinkle with cheese and basil.

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