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

PastryHeart_300 (1)

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  • Ready rolled puff pastry 400g
  • Mozzarella 225g, sliced
  • Fragata pitted green olives 4
  • Sun dried tomatoes
  • Egg 1, beaten
  • Fresh basil ripped

For the sauce

  • Sunflower oil 2 tbsp
  • Onion 1/2, peeled and finely chopped
  • Fragata garlic cloves 2, crushed
  • Can of chopped tomatoes 400g
  • Sugar 2 tsp
  • Sea salt and freshly ground black pepper


  • 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.