Tapenade and Tomato Tart

Super easy and perfect for sunny days outside with a bottle rosé and a green salad! We love making this with good puff pastry but shortcrust or a homemade flakey pastry would be good too.

Share on facebook
Share on pinterest
Share on twitter
Share on print
Share on email


2 sheets Puff pastry, thawed

1 cup ricotta

2 eggs

1 x tub Fresh Fodder Mediterranean Tapenade

2 tomatoes, thinly sliced

1/3 cup bocconcini

Olive oil, thyme leaves and grated parmesan, to serve


Preheat oven to 200C and line two large baking trays with paper.


Place the puff pastry sheets on a work surface and cut a large circle of pastry into each one. Roll the pastry scraps into a ball and return to fridge for another use.


With the tip of a sharp knife, lightly score a 3cm border around the edges of the pastry round, but don’t cut all the way through. Mix the tapenade with the ricotta and one of the eggs. Spread this over the base of the pastry, top with the tomato slices and sprinkle with the parmesan.


Crimp the edges of the pastry to create a seal. Beat the remaining egg in a small bowl and wash over the pastry edges.


Place in the oven for about 25 minutes or until pastry is golden. Sprinkle with the thyme leaves and serve.

Read more about the featured dips from this recipe...

None... yet

You might also like...