Mediterranean Tarts

    40 min

    These vibrant tarts, topped with pesto, tomatoes, olives and ricotta, are easy to make with ready-rolled puff pastry. Serve with a salad of radicchio leaves or some coleslaw. Delicious!

    2 people made this

    Serves: 4 

    • 375g pack ready-rolled puff pastry
    • 4 tbsp green pesto
    • 2 large tomatoes, thinly sliced
    • 250g ricotta cheese
    • 8 stoned black olives, halved
    • 50g grated Parmesan or Italian-style hard cheese
    • basil leaves, to garnish (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 220°C (200°C fan oven), gas 7. Remove the pack of pastry from the fridge and, if time allows, leave it, still wrapped, at room temperature for 20 minutes (this makes it easier to unroll without cracking, but isn't essential).
    2. Carefully unroll the pastry, then cut into four even-sized rectangles, each about 18 x 11cm. Put them on a baking sheet and prick them all over with a fork. Bake for 12 minutes, turning the baking sheet round if they are cooking or browning unevenly.
    3. Spread each with 1 tbsp pesto, then divide the tomato slices evenly among them. Dot the ricotta cheese over the tops in small blobs, then scatter with the olives. Sprinkle with Parmesan and ground black pepper.
    4. Return the tarts to the oven to bake for 5-10 minutes or until the pastry bases are well browned and crisp, and the topping slightly melted and coloured. Serve garnished with basil, if you like.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.


    Vary the toppings using ingredients you already have, or try these: * Cream cheese topped with scrunched smoked salmon trimmings. Bake, then scatter with rocket. * Brush the young asparagus witholive oil and bake (while the pastry bases are cooking, on the shelf below) for 12 minutes. Spreadgreen pesto over each tart. Top with the asparagus and scatter with shaved Parmesan cheese. Bake for 2 minutes.

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