From pantry TO PLATE!

Puttanesca tarts

PREP + COOK TIME 30 MINS SERVES 4 (MAKES 2 TARTS)

2 sheets frozen butter puff pastry
500g cherry truss tomatoes
250g buffalo mozzarella
1 cup (240g) olive tapenade
½ cup (40g) firmly packed fresh basil leaves
1 tbsp extra virgin olive oil
Freshly ground black pepper

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Cut 1 pastry sheet in half. Cut the second sheet into 1cm-wide strips. Place pastry halves on oven tray; brush edges lightly with water. Place pastry strips over edges to create a border, trimming any excess. Prick pastry base inside the border all over with a fork.

3 Bake tart cases for 8 minutes or until puffed and light golden.

4 Cut truss tomatoes into smaller clusters (cut any separated tomatoes in half). Tear mozzarella into pieces.

5 Working quickly, spread the tapenade on tart bases. Top with half the mozzarella pieces and the tomatoes. Bake for a further 12 minutes or until pastry is browned and the tomatoes are tender.

6 Thinly slice the basil. Top tarts with the remaining mozzarella pieces and sliced basil. Drizzle with the olive oil and season with freshly ground black pepper.

Hot-smoked salmon, taramasalata & gooey eggs

PREP + COOK TIME 20 MINS SERVES 4

4 eggs, at room temperature
4 small pita breads
350g hot-smoked salmon
100g taramasalata (see note for recipe)
30g baby curly lettuce

Place a steamer