Mini Olive and Tomato Tartlets

Cook Time 1 hour

Servings 10

Ingredients

2 tbsp extra virgin olive oil

375g butter puff pastry, thawed  

200g kalamata olives, pitted 

1 tbsp baby capers, rinsed  

1 tbsp balsamic glaze

100g goat’s cheese, crumbled, plus extra to serve

2 ripe tomatoes, sliced  

Few sprigs thyme, leaves picked

Salt and pepper

Method

Preheat the oven to 190°C.

Bring a small pot of water to the boil. With a sharp knife cut, a small cross into the base of each tomato. Blanch in boiling water for 10 seconds, until the skin pulls away from the flesh and then submerge in ice cold water to stop the cooking process. Peel and cut into large rounds and set aside. 

For the tapenade, place the olives, capers, balsamic glaze, thyme and olive oil into a jug and blend with a stick blender  until smooth. 

Using an 8 - 10 cm cookie cutter, cut out the pastry circles. and arrange on a tray lined with baking paper. Spread a teaspoon of the tapenade on to circles, leaving a 5mm border. Crumble over a little cheese and top with tomato. Season with salt and pepper and a drizzle of oil. 

Bake in the oven for 25 - 30 minutes, until golden brown. Crumble extra cheese over the top once cooked.