Sig's Olive, Pesto and Tomato Tartlet

Name: Sig's Olive, Pesto and Tomato Tartlet
Yield: 4 servings
Cuisine: American
Ingredients: 1 jar of best olives, garlic and chillies in oil, 250 to 275 grams; 1 1/2 tsp good green pesto to taste, homemade or bought for ease; 275 grams homemade or readymade puff pastry (flakey pastry); 375 grams ripe garden tomatoes, not cherry; 1 small bunch spring onions, chopped

Sigrun @sigrun

German, living in England

I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on. Tomatoes are one of my favourites to work with in the kitchen.

Sigrun @sigrun

German, living in England

I learned to experiment with tomatoes as a child when living with my nan. It is a tradition for me that I like to carry on. Tomatoes are one of my favourites to work with in the kitchen.

Saved

Ingredients

4 servings

1jar of best olives, garlic and chillies in oil, 250 to 275 grams
1 1/2 tspgood green pesto to taste, homemade or bought for ease
275 grams homemade or readymade puff pastry (flakey pastry)
375 gramsripe garden tomatoes, not cherry
1 smallbunch spring onions, chopped

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Steps

1

Flour your worktop evenly and lightly. Roll out the pastry not to thin, into one circle that measures about 24 cm in diameter or four smaller ones that measure about 6 cm each. Put onto prepared baking tin and chill in the fridge for about 30 to 45 minutes
2

Drain the olives very well into a cup, use oil for other purpose if you like
3

Add the pesto to the olives , puree until you get a very fine paste.
4

Preheat your oven to about 200 °C (400 °F) or gas mark 6
5

Rinse the tomatoes, dry and slice evenly into thin slices of no more than about half a centimeter thickness
6

Remove the pastry in the tin from fridge and spread not to thick with the olive and pesto mix.
7

Slice the spring onions thinly and sprinkle over the olive and pesto mix.
8

Arrange the tomato slices on top of the pesto and spring onions , overlapping each one of them a little
9

When your oven is ready bake the cake for about 35 minutes., depending on size of cakes. After about 35 minutes reduce the temperature to about 150°C (300°C) or gas 2 . Bake for another 45 minutes but check in between this time however depends on how thick you rolled the pastry,and/ or until the cake is golden brown and the tomatoes are cooked .
10

When slightly cooled sprinkle with torn basil. I enjoyed this at room temperature
11

Add cheese if you want to or any other ingredient that you like , I just wanted the taste of tomato and olives, and not another pizza type recipe.