New potato & roasted pepper salad
James Martin's hearty salad is full of flavour and it couldn’t be easier to make - substantial but with a minimum of preparation
Mozzarella, tomato & black olive tarts
- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Skip to ingredients
- 375g sheet of ready-rolled puff pastry
- 1 eggbeaten
- 4 tbsp black olive tapenadeor pesto
- 4 vine-ripened tomatoessliced
- 2 x 150g mozzarellaballs, drained and thickly sliced
- drizzle of olive oil
- sprigs of fresh thyme
- handful of black olives(such as Karyatis kalamata olives)
Nutrition: per serving
- kcal712
- fat51g
- saturates21g
- carbs39g
- sugars0g
- fibre1g
- protein27g
- salt2.79g
Method
step 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.
step 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.
step 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.
