An easy Mediterranean-style Tomato Olive and Caper Tart using ready-made pre-rolled puff pastry.
Updated 2026 · Originally featured on Babycentre
A roll of bought puff pastry lurking in the top of the fridge can be turned into an almost instant dinner or dessert.
Many a time when I’ve lost the will to do the weekly shop or had impromptu visitors, a quick puff pastry tart has been my saviour.
Topped with whatever you have to hand, you’ll have a satisfying supper that’s substantial enough for dinner guests. Those baking aromas will create the impression you’ve been slaving over a hot stove when a 10 minute hover is closer to the truth.
It doesn’t matter that you’ve not made your own puff pastry – even Mary Berry admits she rarely does. The bought stuff is pretty good these days, I opt for pre-rolled to cut the effort down even further. An unopened roll will keep in the fridge for around a fortnight or the blocks can be frozen for several months.
Topping Ideas For Savoury Puff Pastry Tarts
Other savoury topping possibilities for puff pastry tarts include:
- Caramelised Onion and Rosemary
- Butternut Squash With Haloumi Cheese and Sage
- Courgette, Lemon and Pesto
If you’re going to make a sweet puff pastry tart then try:
- Plums With Cinnamon and Brown Sugar
- Apricot Tart with Honey and Puff Pastry
Had my vegetarian mother in law not been present, I would have criss crossed this tart with slivers of anchovy like a Provençal pissaladière.
Choosing Sauce For Tomato Tarts
For the tomato base you have a few options; sun dried tomato paste, tomato chutney or a good quality ketchup. I used ketchup by Tracklements which has “bits” in it and is virtually a chutney. If you have any Eastern European stores locally, try using ajvar which is a versatile pureed pepper sauce.
Using Fresh or Dried Herbs
If you can get fresh oregano, by all means use it. Double up on the quantities of herbs if using them fresh.
Depending on what you’re serving alongside, this tart will feed four people as a main dish or six to eight as a side or starter.
Step by Step Pictures Making Tomato Tart
Remove the puff pastry from the fridge around 30 minutes before you intend to use it. Line the baking tray with parchment paper
Preheat the oven to 200c / Gas 6. Unroll the puff pastry sheet and trim it to the same size as the baking tray. Transfer the pastry to the baking tray.
Smear the tomato chutney or sun dried tomato paste over the surface of the pastry sheet leaving a 2cm border of uncovered pastry.
Slice the tomatoes into approximately 0.5cm slices. Large vine tomatoes are best here.
Arrange the tomatoes over the surface of the tart. Score the edges of the pastry to make it bit more interesting.
Scatter over capers, chop the olives.
Scatter over the olives. Glaze the pastry border by brushing over beaten egg or milk. Bake for around 15 minutes until the edges are puffed up and golden.
Tomato Olive and Caper Tart with Puff Pastry
Equipment
- Baking Tray lined with baking parchment paper
Ingredients
- 1 pack puff pastry ready-made, pre-rolled
- 150 g tomato chutney or sun dried tomato paste
- 6 tomatoes large "on the vine" are best
- 1 tbsp capers
- 10 olives pitted, sliced ?1/2 tbsp dried oregano
- 2 tsp oregano dried
- 1 egg small and lightly beaten, to glaze (or use 1 tbsp milk)
Instructions
- Remove the puff pastry from the fridge around 30 minutes before you intend to use it. Preheat the oven to 200c / Gas 6.
- Unroll the puff pastry sheet and trim it to the same size as the baking tray. Transfer the pastry to the baking tray.
- Smear the tomato chutney or sun dried tomato paste over the surface of the pastry sheet leaving a 2cm border of uncovered pastry.
- Slice the tomatoes into approximately 0.5cm slices. Arrange them over the surface of the tart.
- Score the edges of the pastry with a knife to add interest. Brush the pastry border with beaten egg to glaze.
- Sprinkle over the capers and sliced olives. Bake for around 15 minutes.
- The tart tastes best served warm but can be kept in the fridge for 2 days.
The Story Behind The Recipe
Originally, when this Tomato Olive Caper Tart was published on Babycentre, I wrote at the time:
Twelve months ago I was acutely aware that my little boy would be starting school any day yet I’d been so busy working on the book that we’d barely had any fun in the holidays. This was something I was determined I’d make up for this year.
Hence things have been a bit here and there on and offline over the summer.
Done:
1 episode of Great British Bake Off watched.
1 kitchen completely renovated (yes I will show you soon)
5 Babycentre posts written
1 child’s bedroom completely tidied up after being dumping ground for 5 years.
1 NCT Nearly New Sale prepped for
1 trip to Warwick Castle.
1 trip to Clarks for school shoes
1 trip to Milton Keynes to see friend who was over from the States
1 trip to Grandaddy in Birmingham.
1 trip to Kew Gardens
1 girls’ night out before one friend moves away
1 press trip to Siblu, France
1 visit to Greedy Gourmet
1 visit to Fuss Free Flavour to make pizza
1 brunch with friends at Eat 17
1 lunch for the veggie in-laws at home (I fed them the tomato tart above with Nigella macaroni cheese)
1 wedding anniversary celebrated
1 lunch at Wahaca
1 tour up and down the DLR to look at the Emirates cable cars (we’re returning with Daddy to ride on them)
2 visits to Westfield
2 Skype calls to Australia with pregnant oldest best buddy shortly before she gave birth
1 trip to Bluewater with Grandma
5 episodes Downton Abbey watched on ITV3 reruns (my first time seeing it)
500+ emails deleted.
2000+ blog posts read in my reader yesterday (I may not comment as much as I’d like but I still read everything)
Not yet done:
2 (nearly 3) episodes of Great British Bake Off not watched.
1 round up Zero Baking Required with announcement for next event
6ish blog posts outstanding (this is a huge improvement)
1 editing of video of press trip to Siblu, France
2 pairs trousers to be let down for school now he’s grown.
1 trip to Buckingham Palace/Tower of London (we haven’t decided yet).
103 emails to be acted upon.
As you see, the second list is much shorter than the first so I’m not doing too bad really.
In the meantime please enjoy this (ridiculously easy) tomato tart I baked for my weekly slot on BabyCentre.
Awesome… I liked the diversion.
Don’t forget that you are getting interviewed for Great British Chefs 🙂 I see what you mean when you say that Ted is busy. Xx.