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

Ingredients

  • 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

Method

  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.