Bocconcini, Tomato And Black Olive Tart

Looking for fast party food? This cheese and tomato pizza-style tart is guaranteed to please.

The ingredient of Bocconcini Tomato And Black Olive Tart

• 2 x 375g block frozen puff pastry thawed
• 1 4 cup ready made black olive tapenade
• 400g cherry tomatoes halved
• 6 bocconcini drained and sliced
• 1 3 cup basil leaves

The Instruction of bocconcini tomato and black olive tart

• preheat oven to 200u00b0c roll one of the pastry blocks out to a 5cm thick rectangle approximately 35cm x 20cm place on a large baking tray lined with non stick baking paper and bake for 8 minutes or until light golden on the base remove from oven and using a clean tea towel press down lightly on the pastry to remove some of the air under the surface set aside and repeat process with remaining pastry block
• spread the black olive tapenade over the pastry sheets leaving a 2cm border around the edges top with tomato and bocconcini bake for 15 20 minutes or until golden brown and puffed and the bocconcini has melted remove from the oven and sprinkle with basil serve with a simple salad

Nutritions of Bocconcini Tomato And Black Olive Tart

fatContent: 581 009 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: 70 milligrams cholesterol

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