Easy to make and deliciously moreish, we love this Mediterranean-flavoured tart for its simplicity and the way it shows off this season’s tomatoes to beautiful effect. If available, use different coloured tomatoes for extra visual appeal. Serve with a crisp green side salad and optional crusty bread.
300g puff pastry dough
400g ripe tomatoes
2tbsp black olive tapenade
Salt and freshly ground black pepper
Handful fresh basil leaves, to garnish
- On a lightly floured surface, thinly roll out the puff pastry to form a circle about 27 cm in diameter. Chill the pastry circle in the fridge for 30 minutes.
- Preheat the oven to 200°C (400°F) Gas 6, then cut the tomatoes into 0.5cm thick slices.
- Place the chilled pastry circle on a lightly greased baking sheet. Spread the olive tapenade evenly over the pastry, leaving a 2cm rim around the edge. Arrange the tomato slices in spiralling rings over the tapenade, overlapping them slightly. Season with a little salt and pepper, bearing in mind the saltiness of the tapenade.
- Bake in the preheated oven for 40 minutes, then reduce the oven temperature to 150°C (300°F) Gas 2 and bake for a further 1 hour, until the pastry is crisp and golden-brown and the tomatoes are cooked through.
- Serve either warm from the oven or at room temperature, garnished with basil leaves.