Name: Tomato, olive and goat’s cheese tart
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 sheets puff pastry; 3/4 cup (110g) semi-dried tomatoes, chopped; 3/4 cup (90g) seeded black olives; 1/2 cup (120g) soft goat's cheese, crumbled; 1/2 small_piece red onion (50g), sliced; 1/4 cup fresh torn basil leaves; 1 egg, beaten lightly

Ingredients

2 sheets puff pastry

3/4 cup (110g) semi-dried tomatoes, chopped

3/4 cup (90g) seeded black olives

1/2 cup (120g) soft goat's cheese, crumbled

1/2 small_piece red onion (50g), sliced

1/4 cup fresh torn basil leaves

1 egg, beaten lightly

Method

1.Preheat oven to 200°C (180° fan forced). Line oven tray with baking paper.

2.Cut a 16cm x 24cm (6-inch x 9½-inch) rectangle from one pastry sheet, place on oven tray. Top with tomato, olives, cheese, onion and basil leaves.

3.Cut a 18cm x 24cm (7-inch x 9½-inch) rectangle from remaining pastry sheet; score pastry in a diamond pattern then place on top of filling, press edges to seal. Brush with egg.

4.Bake tart about 20 minutes.

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