Heart-shaped puff pastry tart with Fragata olives and Pimiento Piquillo peppers

Fragata Filled OlivesFragata Pimiento Piquillo Peppers

An easy to make tart, perfect for your sweet-heart! Fragata Pimiento Piquillo Peppers and a selection of your favourite Fragata olives top this puff-pastry tart, filling it with colour and flavour. It doesn’t have to be Valentine’s Day, Mother’s Day, or a special birthday to make this tart for someone you care about. The simple yet eye-catching shape will bring a smile, any day of the year. To get your perfect heart shaped pastry, don’t forget to cut a heart shape out of paper as a template first. (For a symmetrical design, fold a piece of paper in half, draw half of the heart and then cut it out.) Once you’ve created your perfect heart shaped pastry, it’s time to top it with the favourite flavours of the person you’re sharing it with. PIquillo peppers are Spanish peppers with a unique aroma. They’re similar to classic red bell peppers but are smaller in size and have a deliciously smokey sweet taste that’s simply irresistible. The bright red colour works well here, and the flavours are perfect with goats’ cheese and olives. Of course, if your loved one is more into mozzarella, you can easily switch the cheese you use. The olives in the recipe are Fragata Marinated Stoneless Olives with Garlic and Thyme and Fragata Marinated Stoneless Olives with Sea Salt. The garlic and herbs bring out the Mediterranean flavours whilst the sea salt adds another dimension. Using a combination of black and green olives looks really effective, however you can, of course, choose the olives your special one loves. Knowing which flavours they love, and using them here, only adds to the thought shared when you prepare this tart for someone.


  • 375g pack ready-rolled puff pastry
  • 3tbsp goat cheese, spreadable
  • 2tbsp pesto
  • 2 medium tomatoes, sliced
  • ½ x 230g jar Fragata Pimiento Piquillo peppers
  • ½ x 120g pouch of Fragata marinated stoneless olives with garlic and thyme
  • ½ x 120g pouch of Fragata marinated stoneless olives with sea salt
  • 1 egg yolk, to glaze


  1. Before starting draw on a piece of paper (approximately big as the puff pastry sheet) a heart shape then cut it out.
  2. Heat oven to 200C/180C fan
  3. Unroll the pastry on a baking sheet, place the heart template on it and cut it out using a sharp knife or a pizza wheel cutter.
  4. Using the back of a knife score a border about 1 cm from the edge.
  5. Prick the middle area with a fork all over.
  6. Spread the goat cheese then the pesto on the pricked area.
  7. Arrange the tomato slices.
  8. Top with the Pimiento Piquillo peppers cut into stripes and with the olives.
  9. Brush the border of the tart with the beaten yolk.
  10. Bake into the preheated oven for about 15-20 minutes or until the border is golden and puffed.