Categories: September

Ingredients

• 375g fresh, ready-rolled puff pastry
• 2 tbsp tapenade
• 185g roasted red peppers
• 125g bocconcini (mini mozzarella balls), drained
• 2 ripe plum tomatoes, quartered
• handful wild rocket

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Unroll the pastry, cut in half and place on a baking tray. Freeze the rest. spread the tapenade over the pastry, leaving a small border around the edges. Drain the red peppers, but reserve some of the oil, roughly slice, and scatter over the tart. Top with the cheese and season with black pepper. Bake for 15 minutes. Top with the tomatoes and bake for a further 10 minutes, or until the pastry is cooked and golden. Scatter with the rocket, drizzle with the reserved oil and cut in half to serve.

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