Tomato and green olive tapenade tart

March 5, 2020 (Last Updated: March 1, 2020)
Tomato and green olive tapenade tart

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Tomato and green olive tapenade tart

Serves: 8
Total Time: 1 hr



  • 110g (1 cup) green olives, pitted
  • 2 anchovies, rinsed and chopped
  • 1 garlic clove, peeled
  • 10g (¼ cup) chopped fresh basil
  • 60ml (¼ cup) extra-virgin olive oil
  • 1 tbsp capers, drained
  • zest and juice of 1 medium lemon
  • salt and freshly ground black pepper, to taste

  • 400g ready-made puff pastry, defrosted
  • 300g heirloom tomatoes, sliced
  • 2 tbsp olive oil
  • 10 fresh basil leaves, to serve
  • 50g toasted flaked almonds, to serve



For the tapenade, in a food processor place the olives, anchovies, garlic, basil, 60ml (¼ cup) extra-virgin olive oil, capers, lemon zest and juice, and pulse until blended (it can have a few lumps). Season to taste and set aside.


For the tomato tart, preheat the oven to 200°C. Unroll the pastry onto a lightly floured baking tray. Spread with the olive tapenade, top with tomato slices and drizzle with the 2 tbsp olive oil. Bake in the preheated oven for 20 – 25 minutes.


Remove from oven and top with the fresh basil leaves and toasted flaked almonds.

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