Tomato and Tapenade Tart – A Snack Made In Heaven

Tomato and Tapenade Tart – A Snack Made In Heaven

Difficulty: Extremely easy


Prep time


Cooking time



I love to serve our guests this sort of nibble with pre-lunch drinks. The concentrated flavours of this super easy Tomato and Tapenade Tart will get everyone’s tastebuds going.



  • Slice the large tomatoes thickly.
  • Preheat a large rectangular baking tray in a hot oven for 5 mins or so. Lay the puff pastry on a piece of baking paper and score a 2cm border all the way around the edge of the pastry.
  • Spread a generous amount of tapenade onto the pastry (within the border) and arrange the sliced tomatoes on top. Halve the cherry tomatoes and use them to fill any gaps.
  • Drizzle the tart with olive oil and season with salt and pepper. Remove the hot baking tray and carefully slide the tart/baking paper on to it.
  • Bake the tart for 20 – 30 mins until the pastry borders have puffed up and the base is light golden brown – no soggy bottoms please!
  • Remove from the oven and scatter with basil leaves. Once cool, the tart can be sliced into portions. Drizzle with more olive oil if liked.

Cook’s Tip

  • Don’t try and cut into slices until the tart has cooled down.

This is a cheat’s version of a recipe by Alex Jackson, from his book Sardine. MORE INFO

More starters and side recipes here