Tomato & Olive Tarts

I've been looking back at all my posts- mainly because i can never remember what i have cooked in past months & have to check that i'm not repeating myself. Something i do a lot in life. Just ask the Houseboy. I definitely got through ingredients phases, for a while it was Spinach, then Chorizo, then a brief dalliance with anything pastry related. I guess we all have our favourites, or more likely get stuck in a rut. I once tried to make something new each time i cooked dinner but realised that i had taken it too far when the Houseboy practically cried with relief after i served him Sausage, Peas & Mash. Occasionally less is more. I just really like more.     

So i have been busy eating as usual, actually while i talk about me & eating - for those who don't know what i look like - i'm not some demonic twenty stone fiend, although granted i like to see myself as Miss Piggy to the Houseboys Kermit, im a fairly normal looking lady. I just really like food (& could indeed stand to loose a few pound - but who doesn't) At the weekend we strolled round the corner to see our nearest neighbourhood friends The Squire & his lady friend Miss Windler. A couple who like food & wine as much as we do we were highly anticipating Sunday lunch & boy o boy we were not disappointed. Proceedings kicked off wit a retro baked Chicory & Parma Ham, a dish i haven't had in ages. Chicory is a vegetable which easily forgotten about which is mean as it's a fantastic choice. The main was a rich & hearty Osso Bucco served with Polenta. The meat was from Randalls Butcher in Fulham & was absolutely delicious. The marrow was wobbly, the meat tender & the sauce rich. It made me want to eat it everyday. Which would probably kill me within eighteen months but would be worth it. I made a dessert of Apple & Raspberry Crumble (recipe to follow) to finish up. As expected there was more than one alcoholic beverage served so needless to say Sunday evening was spent lying on the couch watching films & dozing. A perfect Sunday!

This is really more of a putting ingredients together sort of dish rather than a recipe, but it's very nice & great to serve as a starter or make them smaller & serve them as canapes. I'm not being lazy i promise, the next recipe will be more substantial, in the meantime, shush & go & make this.    

Ingredients:

serves 4. 

• 1 packet of ready rolled puff pastry
• 1/2 jar black olives
• 1 punnet of cherry tomatoes
• 3 spring onions
• 1/2 a garlic clove
• s&p

Method:

Pop a baking tray into a preheated oven of 200C. While it's heating up half the cherry tomatoes & black olives, finely slice the spring onions & crush the garlic. Mix them all together & season. Take the puff pastry & cut each person a postcard sized section. Prick all over leaving a border round the edge. Place the mix in the middle, brush the edges with a little milk. Using a spatula carefully place the 'puffs' onto the pre heated tray & bake for 20 minutes. Voila!