SERVES
6
Preparation time: 15 minutes
Cooking time: 20 minutes
500g puff pastry
6 large English tomatoes, sliced
12 cherry tomatoes,
halved
6 pieces sun-dried tomato, sliced
2 cloves garlic, crushed
18
Blythburgh Free Range Pork chipolatas
about 12 pitted black olives, halved
olive oil
Balsamic vinegar
Salt and black pepper
Fresh basil
Roll out the puff pastry and cut into 6 rectangles approximately 12cm x 16cm.
Arrange a mixture of the three types of tomato on each piece of pastry, leaving
a 1cm border around the edge. Scatter over a little crushed garlic and lay 3
chipolatas on each tartlet. Add a few olives and drizzle with a little olive oil
and balsamic vinegar. Season with salt and black pepper.
Bake at 220°C for about 20 minutes until the pastry is well risen and golden,
and the sausages are cooked. Before serving, scatter over a few fresh basil
leaves.
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