Tomato Tart with Olives

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Based on a recipe by Tonia Buxton

Tomato Tart with olives is a quick and easy supper dish that can be put together quickly and baked after work.

4.80 from 5 votes

Prep Time 5

Cook Time 25

Total Time 30

Course Appetizer, Main Course

Cuisine Greek

Servings

Calories 519 kcal

Ingredients

300 gram sheet of puff pastry
4 large vine tomatoes
1 tsp caster sugar
1 tbsp olive oil
salt and pepper
16 Kalamata black olives
2 tbsp capers rinsed and drained
1 egg beaten
1 tsp olive oil
10 g fresh basil optional

Instructions

Pre-heat the oven to 180C/Gas 4.
300 gram sheet of puff pastry
Divide the dough into four squares.
Use a sharp knife to cut a border about 1 cm in from the edge of the pastry. Then mark diagonal lines across the outer border.
4 large vine tomatoes, 1 tsp caster sugar
Thinly slice the tomatoes then overlap four slices in the centre of the dough and sprinkle the sugar evenly over the tomatoes.
1 tbsp olive oil
Drizzle some olive oil over the tomatoes.
16 Kalamata black olives, 2 tbsp capers, salt and pepper
Scatter on the capers (if using) and the olives which you can either leave whole or roughly chopped as you prefer. Season with salt and pepper to taste.
1 egg
Brush the edges of the pastry with beaten egg.
Bake for around 20-30 minutes or until the pastry edges are nicely browned.
Leave to cool for a few minutes because the tomatoes will be blisteringly hot.
10 g fresh basil, 1 tsp olive oil
Garnish with torn fresh basil if liked and drizzle with a teaspoon of olive oil before serving. Serve with salad.

Nutrition

Calories: 519kcalCarbohydrates: 41gProtein: 8gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 41mgSodium: 569mgPotassium: 368mgFiber: 3gSugar: 5gVitamin A: 1285IUVitamin C: 17mgCalcium: 40mgIron: 3mg