Tapanade and jewel tomato tart

This yummy tomato tart is quick and easy to make but looks far more complicated then it is. Too often savoury baked goods are the drab poor relation to sweater alternatives.

This tomato tart is a great way to use the beautiful rainbow tomatoes that are appearing in the supermarkets and combining fresh, Italian flavours. Can be served cold with salad or warm, fresh from the oven.

If you’re feeling fancy you can make your own puff pastry but it isn’t necessary.


For the tapanade

  • 1 jar of pitted black olives
  • Lemon juice
  • Olive oil
  • 1 garlic clove
  • Handful of basil leaves

For the tart

  • 250g of pre-made puff pastry (half a pack)
  • 200g ish of cherry tomatoes in a variety of colours
  • Parmesan
  • Mozzarella pearls
  • Salt and pepper


  1. Preheat the oven to 180°C
  2. Cut the ready to roll puff pastry in half. You can wrap up the other half and place in the fridge or freezer for another occasion.
  3. Roll the puff pastry on a floured surface making sure to turn and flip as you go so it doesn’t stick. When it is large enough to cover, transfer to a 9 inch fluted lose bottom tart pan. If you’ve got a lose bottom tin there’s no need to grease it, enough butter will leak from the pastry during cooking. Prick the bottom of the tart with a fork, to stop the puff pastry rising too much. Transfer pastry lined tin to the fridge.
  4. Drain 1 jar of pitted back olives into a blender, add 1 garlic clove, and a handful of basil leaves. Blend. Keep adding olive oil and/or lemon juice until it’s formed a smooth paste.
  5. Spread a thin layer of the tapanade on the base of the tart and sprinkle lightly with Parmesan.
  6. Slice the tomatoes in half length wise and arrange in the tart. This is the chance to take it up a notch, particularity if you have different shades or red, yellow and green tomatoes. Arrange nicely in a wheel with the mozzarella pearls. The tart itself isn’t that complicated but the decoration can take it to the next level.

  1. Season and drizzle olive oil over the top
  2. Bake for approximately 20 mins. Keep an eye on it, as you may need to stab the pastry to stop it puffing up too much in the middle.
  3. Serve with salad leaves and a balsamic and extra virgin dressing
  4. Bellissimo! You’ve made a tapanade and jewel tomato tart!

Now you’ve made lunch, why not spend the afternoon making something fabulous?

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