Tomato & tapenade tart



1 Packet (500 g) all-butter puff pastry

2 large beefsteak tomatoes, ripe (@iowtomatoes beefsteak are perfect for this)

Black olive tapenade (I use @belazu_co)

Maldon sea salt & fresh ground black pepper

Extra virgin olive oil


🌱Place the pastry on a baking sheet. Spread a generous dollop (or two or three) of Beldi black olive tapenade over the pastry, leaving a 2 cm margin all around.⁠
🌱Slice up some big fat ripe tomatoes and layer over the tapenade.⁠
🌱Drizzle over extra virgin olive oil.⁠ Sprinkle with Maldon sea salt and a generous grind of pepper.⁠
🌱Cook for 30 mins at 200 C/180 C fan, until the pastry is golden brown⁠.⁠ Sprinkle with fresh basil.⁠

For the perfect crispy base, I recommend using a good quality baking sheet (e.g. @silverwood_bakeware)



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