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Basil, tomato and olive tartlets

An easy main course made with ready-rolled shortcrust pastry, crème fraîche and olives

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Calories	622
Total Fat	45g
Saturated Fat	13g
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

Ingredients

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1 x 375g pack ready-rolled shortcrust pastry
5 tablespoon(s) good-quality fresh pesto
3 tablespoon(s) crème fraîche
10-12 cherry tomatoes, halved
65 gram(s) (2 1/2oz) mozzarella, cut into small pieces
12-15 pitted black olives
Basil leaves, to garnish

Set oven to 180°C/160°C fan/Gas 4. Line 4 tart tins, 8cm-10cm (3in-4in), with pastry, parchment and baking beans. Bake blind for 15 minutes. Remove paper and beans. Bake for 5-6 minutes.
Blend pesto and crème fraîche. Add to tarts. Mix tomatoes, cheese and olives and add. Cook for 3-4 minutes. Season. Garnish with basil. Photographs Peter Cassidy; food styling Sunil Vijayakar