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Green olive and sun-dried tomato heart
This Mediterranean-style starter goes just perfectly with a punchy rocket salad and, if you ask us, it's best enjoyed outside with an ice cold glass of vino
Ingredients
- 400g Ready rolled puff pastry
- 225g Mozzarella sliced
- 4 Fragata pitted green olives
- Sun dried tomatoes
- 1 Egg beaten
- Fresh basil ripped
- 2tbsp Sunflower oil
- ½ Onion peeled and finely chopped
- 2 Fragata garlic cloves crushed
- 400g Can of chopped tomatoes
- 2tsp Sugar
- Sea salt and freshly ground black pepper
Method
Step 1
Preheat oven to 200 degrees/gas mark 6.
Step 2
Heat the oil in a pan, and fry the onion and garlic until softened.
Step 3
Pour over the chopped tomatoes and sugar, and bring to the boil.
Step 4
Reduce the temperature, season with salt and pepper and leave to cool.
Step 5
Place pastry onto a flat surface and roll flat.
Step 6
Cut into a heart shape with a knife, and place onto a slightly oiled baking tray.
Step 7
Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry.
Step 8
Top with mozzarella, olives and sun dried tomatoes.
Step 9
Brush egg over the exposed edge of the pastry.
Step 10
Bake for around 10 minutes or until the pastry is crisp and golden.
Step 11
Serve warm scattered with ripped basil leaves.
