Roasted tomato tart
A rustic puff pastry tomato tart layered with tapenade, rich roasted tomato sauce, and fresh tomatoes, baked until crisp and golden.
Updated : 23 March, 2026
Easy
Ingredients
For the tart
320 grams
Puff pastry
1
Eggs
For the sauce
3
Tomato
16
Cherry tomatoes
2 tablespoon
Olive oil
3 clove
Garlic
2 stalk
Thyme
to taste
Sea salt
to taste
Ground black pepper
For the topping
2 tablespoon
Black olive tapenade
4
Tomato
2 clove
Garlic
small handful
Thyme
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C / 160°C Fan / Gas 4.
Step 2
Place the puff pastry onto a sheet of baking paper and cut out a large circle, as big as the pastry allows (you can use a dinner plate as a guide). Brush the edges with some of the beaten egg, then fold and crimp them to create a raised rim. Prick the base all over with a fork to prevent it from puffing up too much during baking. Brush the entire surface with the egg wash.
Step 3
Bake for 12-15 minutes, until the pastry is golden and crisp (it does not need to be fully cooked through at this stage). Remove from the oven and set aside, keeping the oven on.
Step 4
Meanwhile, prepare the sauce. Grill the tomato halves and vine tomatoes on a barbecue, or roast them in the oven for 8-10 minutes, until softened and slightly charred. Set aside.
Step 5
Heat olive oil in a medium saucepan and gently sweat the garlic until fragrant. Add the roasted tomatoes and cook for 10–12 minutes, stirring and pressing them down as they soften to form a sauce. Continue cooking until excess moisture evaporates. Season with salt and pepper, add the thyme leaves, then remove from the heat and transfer to a bowl to cool.
Step 6
To assemble the tart, spread a thin layer of tapenade over the pastry base, followed by a generous and even layer of the tomato sauce. Arrange the raw sliced tomatoes over the top. Finish with sliced garlic, a sprinkle of fresh thyme leaves, a drizzle of olive oil, and a final seasoning of salt and pepper.
Step 7
Return the tart to the oven and bake for about 12 minutes, or until the pastry is fully cooked and crisp and the tomatoes are warmed through.
Step 8
Serve warm with a fresh salad of your choice.
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