Tomato, Pesto And Olive Tart - cooking recipe

Ingredients

18 oz grape tomatoes
1 tbsp balsamic vinegar
1 tbsp olive oil
1 sheet frozen puff pastry, thawed
2 tbsp basil pesto
2 oz pitted black olives
4 oz ricotta cheese

Preparation

Preheat oven to 425\u00b0F.
In a medium bowl, combine tomatoes, vinegar and 1/2 tbsp oil. Arrange on an oven tray and roast for 10 mins, or until tomatoes collapse.
Place pastry on an oiled oven tray. Fold edges over to make a 1/4 inch border all the way around. Prick base with a fork. Place another oven tray on top of puff pastry and bake for 10 mins. Remove top tray from pastry and reduce oven to 400\u00b0F.
Spread pesto over pastry then top with tomatoes and olives. Sprinkle with cheese and bake for 10 mins. Drizzle with remaining oil before serving.