Tomato, Mozzarella & Olive Tapenade Tart
By: Tanya Ohana
|1/2 cup green olives, drained|
|1/2 cup black olives, drained|
|1 glove garlic|
|1/2 tsp thyme|
|4 tsp olive oil|
|1 tsp red wine vinegar|
|1/2 roll puff pastry|
|4 vine tomatoes / 1 cup cherry tomatoes, sliced|
|1/2 cup chopped mozzarella|
|1 small red onion, sliced|
|fresh basil to garnish (optional)|
Preheat oven to 200ºC and line a tray with baking paper.
In a food processor or with a hand blender, blitz the olives, garlic, thyme, olive oil and vinegar together to form the tapenade.
Roll out the puff pastry on to the baking paper and score with a knife a 2cm border around the pastry, so its sort of looks like a picture frame.
Spread the tapenade inside the border of the pastry and layer the tomatoes, mozzarella and onion over.
Bake for 25-30 mins until sides of pastry turn golden. Remove from oven and serve warm.