Tomato And Tapenade Tart - cooking recipe

Ingredients

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

Preparation

Preheat oven to 220c (200c fan-forced).
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.
Trim edges for neatness & score with a knife to create a 1.5cm border.
Transfer to baking tray & spread tapenade over pastry.
Arrange the tomatoes over the top & sprinkle with Parmesan.
Bake for 20 minutes or until pastry is puffed & golden.
Remove from oven & scatter the Basil leaves on top.
Slice & serve with a green salad.