Pancetta And Tomato Tart
- 8 oz frozen puff pastry, thawed for 10 mins at room temperature
- 1/2 cup pizza tomato sauce with herbs
- 1 cup cherry tomatoes, halved
- 1-2 tbsp olive oil
- 1-2 tbsp balsamic vinegar
- 12 None black olives, pitted
- 8 slices pancetta, torn into small pieces
- 2-3 stalks basil, stems removed
- Preheat the oven to 450u0b0F. Roll out the puff pastry on a sheet of baking parchment into a rectangle about 8 inch x 11 inch. Lift the puff pastry, on the baking parchment, onto a baking sheet. Spread the tomato sauce on the pastry, leaving a margin of about 2 inches all round the edge and distribute the cherry tomatoes on top. Sprinkle them with oil and vinegar and bake the tart on the middle shelf of the oven for 9-10 mins.
- Take the baking sheet out of the oven, spread the olives and pancetta on the tart and bake it for about 5 more mins. Serve the tart sprinkled with basil leaves, with a mixed green salad on the side.
pastry, tomato sauce, cherry tomatoes, olive oil, balsamic vinegar, black olives, pancetta, stalks basil
Taken from recipes-plus.com/api/v2.0/recipes/18997 (may not work)