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Tomato Olive Caper Tart - steps - after baking
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Tomato Olive and Caper Tart with Puff Pastry

Course: Baking, Snack
Cuisine: Italian Style
Keyword: Puff pastry, tart recipe, tomato tart
Servings: 6

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.