This article was written for Annabel & Grace, which is now part of Rest Less.
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesI love to serve our guests this sort of nibble with pre-lunch drinks. The concentrated flavours of this super easy Tomato and Tapenade Tart will get everyone’s tastebuds going.
Ingredients
4 large ripe slicing tomatoes (for eg Waitrose Jack Hawkins tomatoes)
Ready made tapenade (I used Kalamata olive and anchovy tapenade from Waitrose)
Handful of cherry tomatoes (different coloured ones if possible)
Olive oil
Half bunch fresh basil leaves
Pack pre-rolled puff pastry
Directions
- Slice the large tomatoes thickly.
- Preheat a large rectangular baking tray in a hot oven for 5 mins or so. Lay the puff pastry on a piece of baking paper and score a 2cm border all the way around the edge of the pastry.
- Spread a generous amount of tapenade onto the pastry (within the border) and arrange the sliced tomatoes on top. Halve the cherry tomatoes and use them to fill any gaps.
- Drizzle the tart with olive oil and season with salt and pepper. Remove the hot baking tray and carefully slide the tart/baking paper on to it.
- Bake the tart for 20 – 30 mins until the pastry borders have puffed up and the base is light golden brown – no soggy bottoms please!
- Remove from the oven and scatter with basil leaves. Once cool, the tart can be sliced into portions. Drizzle with more olive oil if liked.
Notes
- Don’t try and cut into slices until the tart has cooled down.
This is a cheat’s version of a recipe by Alex Jackson, from his book Sardine. MORE INFO
More starters and side recipes here