30 ml Waitrose Olive Oil; (2tbsp)
1 md Onion; peeled and finely
; diced
2 Cloves garlic; peeled and
-finely
; diced
1 sm Red pepper; deseeded and cut
; into thin strips
1 200 g; (7oz) puff pastry
60 ml Waitrose Tomato Pur?e;
-(4tbsp)
60 ml Fresh basil; shredded
-(4tbsp)
4 md Tomatoes; thinly sliced
250 g Camembert Le Rustique;
-thinly sliced (9oz)
12 Black olives
Salt and freshly ground
-black pepper
Heat the oil in a frying pan, add the onion, garlic and red pepper and
gently cook until softened.
To make the tartlet bases, roll out the pastry on a floured worksurface,
cut out four 17.5cm (7″) circles and place on a greased baking sheet.
Evenly cover each base with the tomato pur?e, followed by the onion
mixture, basil and tomatoes. Cover each with the Camembert Le Rustique,
arrange the olives on top and season with salt and pepper.
Place in a preheated oven at 230?F, 450?F, gas mark 8 for 12 minutes or
until cooked. Hints and Tips for Camembert Le Rustique:
Simply remove the Camembert Le Rustique from box and pop into a heat proof
serving dish, sprinkle a good handful of finely chopped coriander on top
and cover. Place in a hot oven for approximately 30 minutes. Serve with
warmed pitta bread or potato wedges.
Yields
4 servings