- 200g (6 1/2oz) cherry tomatoes
- Extra virgin olive oil
- 1tsp balsamic vinegar
- 4 sheets filo pastry
- 2tbsp pesto
- 8 pitted black olives
- 1tbsp fresh basil, roughly chopped
- Heat the oven to 200°C (gas mark 6). Halve the tomatoes and place in a bowl with 2tbsp olive oil and 1tsp balsamic vinegar. Season the tomatoes well with salt and black pepper. Set aside.
- Line a baking sheet with greaseproof paper. Place a sheet of filo pastry on it and brush with olive oil. Repeat, layering each with three more sheets of pastry. Cut the layers into two rectangles of 16x10cm (6x4in) and discard any excess pastry.
- Set a similarly sized baking tray on top (to weigh down the pastry) and place in the oven. Cook for 12 minutes, or until the pastry is golden and crisp. Remove from the oven and allow to cool.
- Spread both pieces of pastry with pesto, leaving a 1cm (1/2in) border. Place the tomatoes in a single layer on the pesto, being careful not to overlap the border.
- Bake for 10 minutes. Remove and top each tart with the olives. Return to the oven for another 5 minutes. Sprinkle with basil, drizzle with a little olive oil and serve hot.
For extra flavour, add some chopped herbs to the parcels before cooking the salmon.