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Salami and Olive Tart

Serve this tasty Italian tart up with a salad for an easy supper

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Calories	368
Total Fat	27g
Saturated Fat	10g
Total Carbohydrate	--
Sugars	--

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Serves: 6

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Total Time: 35

Prep Time: 10

Cook Time: 25

Ingredients

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375 gram(s) pack ready-rolled puff pastry
4 tablespoon(s) Sacla' Chargrilled Aubergine Pesto
12 slice(s) Italian salami, thinly sliced (about 70g)
2 medium tomatoes, sliced
2 tablespoon(s) pitted black olives, sliced
2 large handfuls rocket
Extra virgin olive oil for drizzling

Preheat the oven to 200ºC (180ºC fan) mark 6. Unroll pastry, put on a baking sheet; fold over edges by 1cm (½in) as a border. Prick base all over with a fork.
Spread pesto inside the border. Arrange salami and tomatoes in overlapping layers on top. Bake for 20-25min until golden. Garnish with olives, rocket and a drizzle of olive oil to serve.