Mini olive and tomato tartlets

Ingredients

• 2 ripe tomatoes, sliced
• 375 g butter puff pastry, thawed
• 100 g goat’s cheese, crumbled, plus extra to serve
• Salt and pepper

Tapenade

• 200 g kalamata olives, pitted
• 1 tbsp baby capers, rinsed
• 1 tbsp balsamic glaze
• Few sprigs thyme, leaves picked
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat the oven to 190°C.
2. Bring a small pot of water to the boil. With a sharp knife cut a small cross into the base of each tomato. Blanch in boiling water for 10 seconds, until the skin pulls away from the flesh, and then submerge in ice cold water to stop the cooking process. Peel, cut into large rounds and set aside.
3. For the tapenade, place the olives, capers, balsamic glaze, thyme and olive oil into a jug and blend with a stick blender until smooth.
4. Using an 8-10 cm cookie cutter, cut out pastry circles and arrange on a tray lined with baking paper. Spread a teaspoon of the tapenade on to circles, leaving a 5 mm border. Crumble over a little cheese and top with tomato. Season with salt and pepper and a drizzle of oil.
5. Bake in the oven for 25-30 minutes, until golden brown. Crumble extra cheese over the top once cooked.