Tomato And Pepper Tart

Ingredients

• 3-4 yellow cherry tomatoes
• 3-4 red cherry tomatoes
• 1 small red capsicum (bell pepper), cut into thin strips
• 4 puff pastry squares (4 x 4 inches each)
• 4 teaspoons ready-made pesto
• 8 asparagus pieces, blanched
• 40 grams mozzarella cheese
• 6-8 black olives, pitted and halved
• Salt to taste
• Crushed black peppercorns to taste
• Extra virgin olive oil for drizzling

Method

1. Preheat oven at 180ºC.
2. Halve yellow cherry tomatoes and red cherry tomatoes.
3. Arrange puff pastry squares on a baking tray.
4. Leaving ½ inch from each side of the puff pastry square, lightly press with your fingers to make an outline of a square. Apply a portion of the pesto on each inner square. Arrange red capsicum strips, yellow cherry tomato halves and red cherry tomato halves. Place 2 asparagus pieces over each tart, tear small pieces of the mozzarella cheese and add on top of the tarts. Arrange black olives, sprinkle some salt and crushed black peppercorns. 
5. Fold ½ inch of the edge from each side of the puff pastry square to make a tart.
6. Place the tray in the preheated oven and bake for 20-25 minutes. 
7. Remove the tray from the oven and drizzle extra virgin olive oil over each tart.
8. Arrange the tarts on a serving platter and serve.