1 Packet (500 g) all-butter puff pastry
2 large beefsteak tomatoes, ripe (@iowtomatoes beefsteak are perfect for this)
Black olive tapenade (I use @belazu_co)
Maldon sea salt & fresh ground black pepper
Extra virgin olive oil
🌱Place the pastry on a baking sheet. Spread a generous dollop (or two or three) of Beldi black olive tapenade over the pastry, leaving a 2 cm margin all around.
🌱Slice up some big fat ripe tomatoes and layer over the tapenade.
🌱Drizzle over extra virgin olive oil. Sprinkle with Maldon sea salt and a generous grind of pepper.
🌱Cook for 30 mins at 200 C/180 C fan, until the pastry is golden brown. Sprinkle with fresh basil.
For the perfect crispy base, I recommend using a good quality baking sheet (e.g. @silverwood_bakeware)