375g ready rolled puff pastry
1 egg, lightly beaten
2 x 200g/7oz packs crumbly goat’s cheese
Handful of Fragata Black Pitted Olives, sliced
Chopped parsley to serve
Heat oven to 200C/fan 180C/gas 6
Unwrap puff pastry and, using a 5cm cutter, cut out 20 rounds
Use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up
Place pastry discs on a baking sheet and brush all over with eggv
Crumble goat’s cheese in the centre of each tartlet and scatter the olives over the top (The tartlets can be made up to this point and kept for up to 2 days).
Cook for 15 -18 mins until pastry is puffed and golden brown
Sprinkle with parsley and serve.