These perfectly puffed pastry tarts are simple to make, and tastes just as good the next day as it does fresh from the oven.

Serves 6

You’ll need:

• 320g puffed pastry (shop bought saves the hassle of making your own, and many of them are vegan!)
• 150g cashew ricotta cheese
• 50g pitted black olives, sliced
• 15g oregano leaves, chopped
• 4 tbsp black olive tapenade (make your own if you like)
• 300g tomatoes, sliced
• Quinoa & Cracked Pepper Indie Bay Pretzel Bites

1. Whack your oven up to 200C so it’s ready when you are.
2. Roll out your pastry and cut into 6 rectangles. Using a sharp knife, score a 1cm border around the edge of each rectangle. This marks your “crust” which will puff up in the oven.
3. Mix the vegan ricotta, 25g of the olives and the oregano (save some for sprinkling on afterwards if you’re feeling fancy)
4. Spread the tapenade across the middle of your pastry bases, taking care to avoid that border!
5. Top with ricotta mixture, sliced tomatoes and an elegant scattering of the remaining black olives.
6. Bake for 25-30 mins, until the borders are puffy and golden.
7. Sprinkle over crushed Indie Bay Bites for a bit of extra crunch, then get stuck in!