375g gluten free pastry - click here for recipe
1 egg, beaten
4 tbsp pesto - click here for recipe
4 vine-ripened tomatoes, sliced
2 x 150g mozzarella balls, drained and thickly sliced
drizzle of olive oil
sprigs of fresh thyme
handful of black olives (such as Karyatis kalamata olives)
Make the gluten free pastry, by following the recipe link.Pre-heat oven to 220C/fan 200C/gas 7.
Cut the pastry into 4 rounds with an 11cm (approx) cutter. Using a sharp knife, score a circle about 1cm in from the edge of each round.
Put the pastry rounds on a baking sheet, brush with egg and prick the bases with a fork. Bake for 15 mins until the pastry base is cooked.
Spread each with pesto, then arrange the sliced tomatoes on top and finish each with a couple of slices of mozzarella. Drizzle with a little olive oil, season and sprinkle with fresh thyme.
Bake again for 5 mins until the mozzarella has melted and the base is crisp. Remove the tarts from the oven and transfer to plates.
Top each tart with a few olives and serve with a rocket salad or top with a few rocket leaves.
Recipe adapted from: Good Food