Tomato And Olive Tart - cooking recipe

Ingredients

2 None sheets frozen puff pastry, thawed
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed
4 None medium tomatoes, thinly sliced
1/4 cup small black olives, pitted, halved
1 tsp dried oregano

Preparation

Preheat oven to 425\u00b0F. Line 2 baking trays with baking paper. Place a pastry sheet on each tray. Lightly score a 1/2 inch border around edges. Prick center of each with a fork. Bake for 10 mins, until starting to brown.
Remove from oven, press down centers of the pastry. Brush with half of combined oil and garlic. Arrange tomatoes over the pastry and brush with remaining oil mixture. Season well. Top with olives and oregano.
Bake for 15 mins, until pastry is golden brown. Cut into fingers to serve.