Roasted Duck and Tomato Tarte Fine

Cook time 45 Minutes
Servings 4


2 sheets of puff pastry
2 punnets of cherry tomatoes, cut in half
2 tbs. olive tapenade
2 ready roasted duck breast
Olive oil
¼ bunch basil, leaves picked

Roasted Duck and Tomato Tarte Fine


Pre-heat the oven to 190C.

Using a 15 – 20cm (approx.) in diameter saucer as a template cut 4 circles out of the puff pastry. Place on a baking tray that has been lined with baking paper. Spread each circle with the tapenade leaving a 1 cm border.

Thinly slice the duck breast and working from the outside in, arrange the duck followed by a piece of tomato around the pastry to form a rose-like pattern. Repeat the process with the pastry circles. Drizzle with olive oil and bake in the oven for 25-30 minutes.

Remove from the oven and tear fresh basil over the tarts before serving.