Ingredient:
90 g (3 oz) green pesto
250 g (8 oz) ripe tomatoes, finely chopped
2-3 garlic cloves, crushed
9 black olives, pitted and quartered
125 g (4 oz) Fontina or mozzarella cheese, grated
2-3 tbsp grated Parmesan cheese
2 tsp chopped fresh marjoram

Shortcrust pastry
175 g (6 oz) plain flour
90 g (3 oz) butter
1 large egg, beaten

Method:
Make the pastry: tip the flour into a bowl and rub in the butter with your fingertips. Add enough egg to bind to a soft dough. Wrap in cling film and chill for 30 minutes.

Make the tartlet shells.

Spread the pesto in the tartlet shells, then fill the shells with the tomatoes, garlic, black olive, and fontina cheese.

Sprinkle the grated Parmesan cheese over the tartlets, covering the pastry edges as well as the filling. Sprinkle the chopped marjoram on top.

Bake the tartlets in a preheated oven at 200c (180c fan, Gas6) for 20-30 minutes until the edges are a golden brown colour and the cheese topping has melted and become crispy. Serve the tartlets warm or cold.

Goats cheese Tartlets
Cut a log of goats cheese into 12 slices and use instead of the grated Fontina or mozzarella.