Speedy pepper, olive and tomato tart

Name: Speedy pepper, olive and tomato tart
Yield: Serves 2
Cuisine: Italian recipes
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

Easy
September 2005

Easy
September 2005

Test kitchen approved

Serves 2
Ready in 30 minutes

All you need is 30 minutes and a few shop-bought ingredients to create this red pepper tart recipe that’s great for lunch or dinner.

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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

Preheat the oven to 200C/fan180C/gas 6. Unroll puff pastry, cut in half and place on a baking sheet. You can 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.
Bake for 15 minutes. Top with the 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.