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.