You will find it hard to believe how quick and easy this recipe is - and it's gorgeous.
Ingredients
- 375g pack fresh, ready-rolled puff pastry
- 2 tablespoons tapenade
- 185g jar roasted red peppers
- 125g tub bocconcini (mini mozzarella balls)
- 2 ripe, quartered plum tomatoes
- Good handful of wild rocket
Method
- 1. Preheat the oven to 200C/fan180C/gas 6. Unroll puff pastry, cut in half and place on a baking sheet. Freeze the rest. Spread tapenade over the pastry, leaving a small border all around. Drain roasted red peppers (reserve some of the oil), roughly slice, and scatter over the tart. Top with bocconcini drained, and season with black pepper.
- 2. Bake for 15 minutes. Top with plum tomatoes and bake for a further 10 minutes, or until the pastry is cooked and golden. Scatter with wild rocket, drizzle with the reserved oil and cut in half to serve.