Per serving (90g) Calories 377, Fat 27g, Saturates 6.5g, Sugars 1.2g, Salt 0.68g
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.
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.
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
Place the tarts on a lined baking tray and bake for 20 minutes or until golden around the edges.
Step by Step Beetroot Ravioli with Almond Ricotta and...
Meals in Minutes – Smoky Jackfruit Cowboy Chilli This...