tomato, basil, olive and chorizo tarts

  • 2 sheets frozen butter puff pastry+, thawed 
  • ½ cup (120g) ricotta 
  • ¼ cup (25g) grated mozzarella 
  • sea salt and cracked black pepper 
  • 200g firm air-dried chorizo, cases removed, finely chopped 
  • 250g cherry tomatoes, sliced 
  • ¼ cup (40g) pitted kalamata olives, halved 
  • 1 egg, lightly beaten 
  • baby (micro) basil leaves (optional), to serve
  1. Preheat oven to 200°C (400°F). Using an 11cm-round pastry cutter, cut 8 circles from the pastry. Using a 9cm-round cutter, gently score a border on each round. Place the rounds on 2 baking trays lined with non-stick baking paper. 
  2. Place the ricotta, mozzarella, salt and pepper in a medium bowl and mix to combine. Spread each round with the ricotta mixture and top with the chorizo, tomato and olive. 
  3. Brush the edges of each round with the egg and bake for 15 minutes or until golden. Sprinkle with the baby basil, if using, to serve. Makes 8.

+ Frozen butter puff pastry is available in the freezer aisle of supermarkets. Thaw frozen pastry in the fridge for 20 minutes – it will stay cold enough to handle.

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