1 pack of puff pastry
olive oil
10 fresh plum tomatoes or vine tomatoes - each cut into 8 pieces
2 onions - thinly sliced
4 cloves of garlic - finely chopped
1 tablespoon of tomato puree
20 black olives
1 bunch of fresh basil
170g/6oz of Gruyere cheese (or Emmenthal) - grated

METHOD

Roll out the pastry and cut out 4-6 circles of suitable size (use a small saucepan lid). Leave the pastry to rest before using. Heat the olive oil in a frying pan and fry the onions and garlic for around two minutes. Add the tomato puree and cook for a further two minutes. Then add the plum tomatoes and a pinch of salt and pepper and leave to cool. (You might need to add a little sugar to improve the taste of the tomatoes. Spread the tomato mixture over each of the pastry circles. Divide the olives and basil leaves onto each one before covering with cheese. Bake in the oven for around 10-15 minutes at 180ºC until the cheese has melted and the pastry has risen.

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