Puttanesca tarts
SERVES 4 (MAKES 2 TARTS) PREP + COOK TIME 30 MINUTES
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
PANTRY STAPLES
1 tablespoon extra virgin olive oil
freshly ground black pepper
1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
Cut 1 pastry sheet in half. Cut the