- 200g cherry tomatoes
- Extra virgin olive oil
- 1 tsp balsamic vinegar
- 4 sheets filo pastry
- 2 tbsp pesto
- 8 pitted black olives
- 1 tbsp fresh basil, roughly chopped
Heat the oven to 200°C.
Halve the tomatoes and place in a bowl with 2 tbsp olive oil and 1 tsp balsamic vinegar. Season the tomatoes well with salt and black pepper. Set aside.
Line a baking sheet with greaseproof paper.
Place a sheet of filo pastry on it and brush with olive oil.
Repeat with the remaining three sheets of pastry, layering them on top of each other.
Cut the layers into two rectangles of 16x10cm and discard any excess pastry.
Set a similarly sized baking tray on top (to weigh down the pastry) and place in the oven. Cook for 12 minutes, or until the pastry is golden and crisp.
Remove from the oven and allow to cool.
Spread pesto on the rectangles of pastry, leaving a 1cm border.
Place the tomatoes in a single layer on the pesto, being careful not to overlap the border.
Bake for 10 minutes. Remove and top each tart with the olives.
Put back in the oven for another 5 minutes.
Sprinkle with basil, drizzle with a little olive oil and serve hot.