Olive and Rosemary Pastry Tarts

Servings: Makes: 6

Nutritional Information:

Per serving (90g) Calories 377, Fat 27g, Saturates 6.5g, Sugars 1.2g, Salt 0.68g


Ingredients

Method

1

Remove the pastry from the fridge, as per the pack instructions, preheat the oven to 200°C/400°F/Gas 6 and line a baking tray.

2

Using a poaching ring or similar sized cutter, cut six circles out of the pastry sheets. Sprinkle a small amount of the chopped olives and rosemary over each and press firmly into the pastry.

3

Pinch the pastry at the edge of each circle and bring it up slightly to make a lip. Spread the pesto in the middle of each circle and top with the sliced tomatoes

4

Place the tarts on a lined baking tray and bake for 20 minutes or until golden around the edges.

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