7 Quick and Easy Tarts

Tomato and Tapenade Galettes
Serves 4 as a starter or light lunch
Prep Time: 20 minutes
Cooking Time: 15 minutes

These galettes use the classic Mediterranean combination of tomatoes, olives and parsley. If you prefer you can substitute good quality basil or red pepper pesto for the tapenade.

375g/13oz ready-rolled puff pastry
flour, for dusting
oil, for greasing
1 egg, beaten, for glazing
4 tsp tapenade (black or green olive paste)
8 small, vine-ripened tomatoes
1/2 tsp sugar
black pepper
flat-leaf parley, roughly chopped, to garnish

Preheat the oven to 200C/400F/gas mark 6. Unroll the pastry onto a lightly floured surface and roll out to make a slightly larger rectangle. Using a saucer or small bowl, cut out 4 circles about 15cm/6in in diameter and lay them on a large, lightly greased baking sheet (you may need 2 baking sheets).

Using a small, sharp knife make a slight cut around the edge of the pastry, about 1 cm/1/2 in width, taking care not to cut all the way through. This will allow the edge to puff up. Brush the edge with the beaten egg. Spread 1 tsp of the tapenade on each circle, leaving the outside edge uncovered. Slice the tomatoes into rounds, about 1/2cm /1/4 in thick and lay them in overlapping circles on top of the tapenade.

Sprinkle over a little sugar and black pepper (the tapenade can be quite salty) and bake for 15 minutes or until the pastry is risen and golden brown. Shred the basil leaves and scatter over the warm galettes for serving.