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Tomato and green olive tapenade tart

Name: Tomato and green olive tapenade tart
Yield: 8
Ingredients: OLIVE TAPENADE; 110g (1 cup) green olives, pitted; 2 anchovies, rinsed and chopped; 1 garlic clove, peeled; 10g (¼ cup) chopped fresh basil; 60ml (¼ cup) extra-virgin olive oil; 1 tbsp capers, drained; zest and juice of 1 medium lemon; salt and freshly ground black pepper, to taste; TOMATO TART; 400g ready-made puff pastry, defrosted; 300g heirloom tomatoes, sliced; 2 tbsp olive oil; 10 fresh basil leaves, to serve; 50g toasted flaked almonds, to serve

March 5, 2020 (Last Updated: March 1, 2020)

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Tomato and green olive tapenade tart

Serves: 8

Total Time: 1 hr

Ingredients

OLIVE TAPENADE
110g (1 cup) green olives, pitted
2 anchovies, rinsed and chopped
1 garlic clove, peeled
10g (¼ cup) chopped fresh basil
60ml (¼ cup) extra-virgin olive oil
1 tbsp capers, drained
zest and juice of 1 medium lemon
salt and freshly ground black pepper, to taste
TOMATO TART
400g ready-made puff pastry, defrosted
300g heirloom tomatoes, sliced
2 tbsp olive oil
10 fresh basil leaves, to serve
50g toasted flaked almonds, to serve

Instructions

For the tapenade, in a food processor place the olives, anchovies, garlic, basil, 60ml (¼ cup) extra-virgin olive oil, capers, lemon zest and juice, and pulse until blended (it can have a few lumps). Season to taste and set aside.

For the tomato tart, preheat the oven to 200°C. Unroll the pastry onto a lightly floured baking tray. Spread with the olive tapenade, top with tomato slices and drizzle with the 2 tbsp olive oil. Bake in the preheated oven for 20 – 25 minutes.

Remove from oven and top with the fresh basil leaves and toasted flaked almonds.