Tomato and tapenade tart
- August 2017
- Serves 8
- Hands-on time 25 min, oven time 1 hour 5 min
Slow-cooking this savoury tart gives the tomatoes a sweet, caramelised flavour which works well with the salty tapenade. Scattered with a few fresh basil leaves, it makes an impressive starter or lunch.
- Vegetarian recipes
- 17g (6.3g saturated)
- 20.2g (4.8g sugars)
Take the pastry out of the fridge 5-10 minutes before you want to use it to make rolling out much easier. Look out for heritage tomatoes to add colour.
You can serve this tart warm, straight from the oven, or if you want to get ahead, bake it 4-6 hours in advance, then let it cool to room temperature. Drizzle with the oil and scatter over the basil to serve.
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