Tomato and Olive Tart

Name: Tomato and Olive Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: 400g can chopped tomatoes; 400g can cherry tomatoes, drain juice and reserve; 50g can black olives, drained and quartered; 100g log of firm goatâ€™s cheese, cut into 6 slices; 375g puff pastry; 1 medium onion, thinly sliced; 1 Tbsp olive oil; 25g butter; 2 cloves garlic, thinly sliced; 2 tsp sugar; 2-3 Tbsp pesto; Milk for glazing

Over a year ago 3,319 views

Prep: 15 mins

Cook: 20 mins

Serves: 4

Starter

Ingredients

400g can chopped tomatoes
400g can cherry tomatoes, drain juice and reserve
50g can black olives, drained and quartered
100g log of firm goatâ€™s cheese, cut into 6 slices
375g puff pastry
1 medium onion, thinly sliced
1 Tbsp olive oil
25g butter
2 cloves garlic, thinly sliced
2 tsp sugar
2-3 Tbsp pesto
Milk for glazing

Accompaniment

Description

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Method

1
Preheat oven to fan 180°C, conventional 200°C, gas 6 and grease a large baking sheet.
2
Heat the oil and butter in a wok or deep sided frying pan, fry the onion until soft and just changing colour, add the garlic and fry for a minute.
3
Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar.
4
Simmer rapidly until the tomato sauce thickens.
5
Add the cherry tomatoes and olives, remove from heat and leave to cool while you prepare the pastry.
6
Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
7
Brush the outside edge of the pastry with milk.
8
Spread pesto over the pastry base, top with tomato sauce and goats cheese.
9
Bake for 20 minutes until the pastry is well risen, and the cheese is golden.