Sundried Tomato Pesto & Olive Tart

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).