Name: Nicoise tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 sheets frozen puff pastry; 4 cocktail potatoes, quartered; 185 gram can tuna in oil, drained, flaked; 1/4 cup egg mayonnaise; 1 tablespoon lemon juice; 2 teaspoon dijon mustard; 100 gram green beans, sliced, blanched; 1/2 punnet cherry tomatoes, halved; 1/4 cup kalamata olives, halved pitted; parsley leaves, chopped, to serve

Ingredients

1 1/2 sheets frozen puff pastry

4 cocktail potatoes, quartered

185 gram can tuna in oil, drained, flaked

1/4 cup egg mayonnaise

1 tablespoon lemon juice

2 teaspoon dijon mustard

100 gram green beans, sliced, blanched

1/2 punnet cherry tomatoes, halved

1/4 cup kalamata olives, halved pitted

parsley leaves, chopped, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease recesses of a Texas (1-cup) muffin tray.

2.Cut pastry into 6 even squares. Line each recess with pastry. Prick bases with a fork. Bake 10-12 minutes, until puffed and golden. Using a fork, lightly flatten pastry in centres. Cool completely in tray.

3.Meanwhile, cook potatoes in a saucepan of boiling water on high 5-6 minutes, until tender. Drain and refresh in cold water.

4.In a bowl, combine potatoes, tuna, mayonnaise, juice and mustard. Season to taste.

5.Spoon a little into tarts with combined beans, tomatoes, olives and parsley. Accompany with extra tuna mixture.

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Ingredients

Method

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