Sundried Tomato Pesto & Olive Tarts
Readymade Tart shells – 8 no
Sundried Tomato Pesto – ½ jar
Black olives, chopped – 8-9 no
Chilli Flakes – 2 tsp
Salt – to season
- Make the tart filling by mixing the Saucery sundried tomato pesto with chopped olives and chili flakes. Check seasoning.
- Fill each tart shell with 1 tbsp of the filling and arrange it a tray.
- Bake in oven for 2 mins and serve it hot, garnished with chilli flakes. Alternatively, you can also serve this as a cold tart (avoid baking).