Green olive & sun-dried tomato heart tart | Aceitunas mediterráneas líderes en ventas en el mundo I Aceitunas Fragata

Green olive & sun-dried tomato heart tart

Green olive & sun-dried tomato heart tart

400g ready rolled puff pastry
225g sliced mozzarella
4 Fragata pitted green olives
Sundried tomatoes
1 beaten egg
Ripped fresh basil
For the sauce:
2 tbsp sunflower oil
1/2 onion, peeled and finely chopped
2 Fragata garlic cloves, crushed
400g canned chopped tomatoes
2 tsp sugar
Freshly ground salt and pepper


Preheat oven to 200 degrees/gas mark 6

Heat the oil in a pan, and fry the onion and garlic until softened

Pour over the chopped tomatoes and sugar, and bring to the boil

Reduce the temperature, season with salt and pepper and leave to cool

Place pastry onto a flat surface and roll flat

Cut into a heart shape with a knife, and place onto a slightly oiled baking tray

Spread over the cooled sauce, leaving a 1cm rim around the outside of the pastry

Top with mozzarella, olives and sundried tomatoes

Brush egg over the exposed edge of the pastry

Bake for around 10 minutes or until the pastry is crisp and golden

Serve warm scattered with ripped basil leaves.

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