This Olive and veggie puff pastry tart is perfect for a quick midweek meal. Filled with smoky flavours and cheesy goodness, it will become a family favourite.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 cup (120g) pitted green olives
¼ cup (35g) slivered almonds, toasted
1 garlic clove, crushed
½ cup basil leaves
¼ cup (20g) finely grated parmesan
⅓ cup (80ml) olive oil
2 large zucchini, peeled into ribbons
3 sheets frozen ready-rolled puff pastry, just thawed
320g jar grilled eggplant slices, drained
275g marinated artichokes, drained, halved
250g vine-ripened cherry tomatoes
100g bocconcini, coarsely torn
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Step 2
Place the olives, almond, garlic, basil and parmesan in a food processor and process until finely chopped. Add the oil and process until a smooth paste forms.
Step 3
Heat a barbecue grill or chargrill on high. Cook the zucchini for 1 min each side or until lightly charred.
Step 4
Place a pastry sheet on each lined tray. Cut remaining pastry sheet lengthways into 8 strips. Place strips around the edge of the pastry sheets to create a border. Spread half the olive mixture evenly over the pastry bases. Top with the zucchini, eggplant, artichoke and tomatoes. Bake for 20 mins or until golden brown. Remove from oven and sprinkle with bocconcini.
Step 5
Top each tart with dollops of the remaining olive mixture. Cut into squares to serve.
