Pesto, Tomato And Olive Tartlets

Scrumptious individual tarts for 4 people (or just for you to freeze for later!)

Ingredients

• 13oz block puff pastry
• 8 tablespoons green pesto
• 5oz cherry tomatoes
• 12 pitted black olives

Instructions

STEP 1:

1. Preheat the oven to 220 degrees celsius.

STEP 2:

2. Roll the pastry on a floured surface and cut into four 12cm squares then place these squares on a greased baking sheet.

STEP 3:

3. Score the squares gently with a knife 1cm in from the edges to make a border.

STEP 4:

4. Divide half the pesto evenly between the pastry squares, spreading it inside the border.

STEP 5:

5. Cut the tomatoes in half and place these on top. Dot the olives equally on each of the squares.

STEP 6:

6. Bake for 20 minutes until puffy and golden.

STEP 7:

7. Dot with the remaining pesto whilst hot.