Cherry tomato, mozzarella and olive tart


–  1 puff pastry sheet

–  about 25 cherry tomatoes (red, yellow and orange)

–  16 mozzarella pearls

–  1/2 jar of green olive with basil spread L’Epicerie de Provence

1. Preheat oven to 210°C (410°F).

2. Unroll the puff pastry in a pie dish. Fold the edges.

3. Rince the cherry tomatoes and cut them in half.

4. Spread half a jar of green olive with basil spread on the puff pastry.

5. Top with the cherry tomatoes and the mozarella pearls.

6. Bake for approx. 25 minutes.

7. Add pepper and serve with a green salad.

Bon appétit!


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