Pancetta And Tomato Tart - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 450\u00b0F. 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.