Santorini Tarts

Colourful Mediterranean inspired tarts, with sheets of puff pastry, generously smothered in a mixture of caramelised onion relish, pepper strips, sliced tomatoes, anchovy fillets and fresh herbs. Great as an appetiser or light meal.
Cooking Time: 20 minutes. Preparation Time 10 minutes Makes: 4 serves as a main or 8 as an entree.


  • 3 sheets of good quality frozen puff pastry.
  • 1 beaten egg
  • 2 tbsps extra virgin olive oil and extra for drizzling
  • 1 330g jar Always fresh roasted whole peppers drained and sliced
  • 1 45g tin Always Fresh Anchovy fillets in olive oil drained and roughly chopped
  • 1 235g pot Always Fresh caramelised onion relish
  • 3 garlic cloves crushed
  • 2 teaspoons fresh thyme leaves
  • freshly ground black pepper
  • 11/2 punnet cherry tomatoes or coloured heirloom tomatoes sliced
  • ½ cup washed packed basil leaves


  1. Pre heat oven to 190oC
  2. Place the 2 of the defrosted puff pastry sheets on 2 oven trays lined with baking paper.
  3. Cut the 3rd sheet into 8 thin strips brush with water and place on the very edge of the other 2 sheets. Brush the raised borders with beaten egg. Brush the centre of the tart with a little olive oil.
  4. In a bowl mix the peppers, anchovies, garlic and thyme, mix well and spread generously round the pastry sheets inside the raised borders. Top with dollops of onion relish.
  5. Transfer the tarts to the oven and bake for about 15-20 minutes until the pastry is well risen and golden and the topping has slightly caramelised.
  6. Serve hot scattered with sliced heirloom tomatoes and fresh basil leaves.