Tomato And Tapenade Tart

• 2 sheets frozen puff pastry, thawed
• flour, for dusting
• 3 tablespoons black olive tapenade
• 125 g cherry tomatoes, halved
• 1/3 cup sun-dried tomato
• 4 tablespoons grated parmesan cheese
• 10 fresh basil leaves

1. Preheat oven to 220c (200c fan-forced).
2. Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
3. Trim edges for neatness & score with a knife to create a 1.5cm border.
4. Transfer to baking tray & spread tapenade over pastry.
5. Arrange the tomatoes over the top & sprinkle with Parmesan.
6. Bake for 20 minutes or until pastry is puffed & golden.
7. Remove from oven & scatter the Basil leaves on top.
8. Slice & serve with a green salad.

pastry, flour, black olive tapenade, cherry tomatoes, tomato, parmesan cheese, basil

Taken from www.food.com/recipe/tomato-and-tapenade-tart-215595 (may not work)