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
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Ingredients
- 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
Method
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Step 1
Preheat oven to 200 degrees/gas mark 6.
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Step 2
Heat the oil in a pan, and fry the onion and garlic until softened.
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Step 3
Pour over the chopped tomatoes and sugar, and bring to the boil.
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Step 4
Reduce the temperature, season with salt and pepper and leave to cool.
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Step 5
Place pastry onto a flat surface and roll flat.
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Step 6
Cut into a heart shape with a knife, and place onto a slightly oiled baking tray.
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Step 7
Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry.
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Step 8
Top with mozzarella, olives and sun dried tomatoes.
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Step 9
Brush egg over the exposed edge of the pastry.
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Step 10
Bake for around 10 minutes or until the pastry is crisp and golden.
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Step 11
Serve warm scattered with ripped basil leaves.