his tart is summer in a bite. The flavours are fresh, punchy and burst with sweetness. This is quite a simple one to pull together - great to take to a lunch if you want to impress or for a simple weeknight dinner.
For the tart
4 full sized tomatoes, sliced
1 small jar olive tapenade (about 150g)
1 sheet puff pastry
3 garlic cloves, sliced
1 tablespoon finely chopped rosemary
1 tablespoon thyme leaves
Salt and pepper to taste
1 egg, lightly beaten
To garnish
1 punnet cherry tomatoes (250g)
1 tablespoon olive oil
Salt and pepper to taste
Handful of torn basil leaves
For the basil oil
1 bunch of basil
1/3 cup olive oil
Salt and pepper
Method
Preheat the oven to 200 degrees Celsius
Add the tomatoes to a bowl lined with absorbent paper and pat dry. You want the tomatoes to be as dry as possible when you put them into the tart so that the pastry doesn't go soggy. Remove the absorbent paper and add the garlic cloves, rosemary, thyme, salt and pepper and stir to combine. Set aside while you get the tart ready.
On a baking sheet lined with greaseproof paper, put the sheet of puff pastry down. Spread the olive tapenade onto the pastry, leaving a 1 inch border on all sides (this will get folded over to seal the tart).
Pile the tomato mixture on top, again making sure you leave the 1 inch border.
Fold the pastry border you have created over the top of the tomatoes (only going about an inch in so that the tomatoes are showing) and pinch with your fingers to ensure it stays in place.
Using a pastry brush, paint the visible bits of pastry with the egg wash.
Put in the oven for 25mins or until golden and puffy around the edges.
While the tart is in the oven, make the garnish and basil oil.
For the basil oil, add the basil and oil to a food processor and pulse until you have a thin green sauce. You may need to add more or less olive oil depending on the consistency you want. Add salt and pepper to taste and pulse again. Put in a small bowl and set aside.
For the garnish, chop the cherry tomatoes in half and add to a bowl with the olive oil, salt and pepper.
Once you have taken the tart out of the oven, leave it to cool on the tray until it is warm (or even room temperature). Don't eat it hot straight out of the oven or else it will fall apart and get very messy.
When ready to serve, pile the cherry tomato mixture on top of the tart and garnish with fresh basil (lots of it!). Drizzle the basil oil over everything and slice into pieces.
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