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Don’t you find that sometimes you need a recipe so simple you don’t even have to think?  That’s the case with these tarts – especially as I was inspired by the recipe on the packaging of the ready-made pastry I’d bought!  Nonetheless, these make for an impressive supper if you’re called on to rustle something up in a hurry for unexpected guests, or if you just fancy something a little different.

Pesto Tarts

Pesto Tarts

1 pack ready-made puff pastry
4 heaped tsp vegetarian / vegan pesto
2 – 3 tomatoes, sliced
10 – 12 pitted kalamata olives, sliced

Pre-heat the oven 220˚C / 420˚F / Gas 7

Roll out the pastry to roughly 1/2 inch thick.  Cut it into 4 equal pieces and place on a greased or lined baking sheet.

Spread the pesto over the 4 pastry pieces, leaving the edges free, to make the crusts.  Top with the sliced tomatoes and olives.

Bake in the oven for approximately 12 minutes, or until the pastry is risen and lightly golden.

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