Tomato and Black Olive Tapenade Puff Tarts

These are lovely and light and tasty, great for a starter or with salad and crusty bread for a main course. Make 1 large tart if you prefer.

Tomato and Black Olive Tapenade Puff Tarts


  • 1 x 500g block of ready made puff pastry, thawed if frozen
  • 100g jar of black olive tapenade
  • 6 firm ripe tomatoes
  • salt and black pepper
  • beaten egg to glaze
  • a little olive oil
  • fresh thyme leaves


  1. Pre heat the oven 190ºC fan oven; 200ºC conventional oven, centre shelf; gas 6
  2. Cut the pastry block into 4 and roll out each piece so that you can cut out a 15cm/6inch circle.
  3. Place the pastry circles onto a tray lined with baking parchment.
  4. Spread tapenade over the base of each pastry circle leaving an edge of 1cm/½inch clear.
  5. Slice the tomatoes thinly, halving them if they are large and cover the pastry with overlapping slices. Season lightly with salt and pepper.
  6. Brush the edges of the pastry with beaten egg and bake until risen and golden brown.
  7. Brush each tart very lightly with the olive oil and scatter over some fresh thyme leaves.
  8. Serve immediately.
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