Roasted Tomato & Olive Tart
A rustic tomato tart with sweet roasted tomatoes, salty olive tapenade, and crisp golden pastry, perfect served on a summer’s day with a fresh green salad.
Make the most of tomato season by baking this tomato-filled tart bursting with flavour. Ideal to share with friends and family outdoors on a sunny day, or to make ahead to bring to a dinner party for the longer evenings of summer.
What you need to roasted tomato and olive tart
- shortcrust pastry
- olive oil
- mixed tomatoes
- onion
- garlic
- tomato pureé
- salt and pepper
- lemon
- olive tapenade
- fresh thyme
- olive oil
- balsamic glaze
- olives
Substitution and Ingredient Notes
Ready rolled shortcrust pastry: I always used ready made shortcrust pastry, especially ready rolled. You can of course make your own, or use the block and roll it out. I cut any excess and layer the pastry on the pie dish, as it will likely be too narrow. It won’t notice once the filling is in!
Mixed tomatoes: Opt for different colours and sizes. During the summer months, try finding some heritage, beef and orange tomatoes to make your tart look beautiful.
Olive tapenade: You can use pesto instead of tapenade for a different flavour.
Thyme: If you’re using pesto instead of olive tapenade, why not try some basil?
How to make Roasted Tomato & Olive Tart
Start by preheating the oven to 180°C (fan 160°C).
Prep the tomatoes by halving them, and then place on a baking tray, drizzle with olive oil, and season with salt and pepper. Then roast for 20–25 minutes in the oven, until sweet and softened.
Opt for a diverse mix of tomatoes for this recipe, making the most of the summer abundance of different varieties of tomatoes. It will not only add to the flavour of the tart, but the finished product. I saved a mix of sliced beef tomatoes and smaller orange and red cherry tomatoes for the topping.
Roll out the pastry into a round pie/flan dish. Then lightly prick the base with a fork, then line with baking parchment. Optionally add in some baking beans on top.
Blind bake for 10 minutes, then remove the parchment and bake for a further 10 minutes, until lightly golden. Blind baking will make sure the base of the pastry is cooked ahead of adding the filling.
Meanwhile, add the onion and garlic to a small saucepan with the olive oil and cook over a medium heat for a few minutes, until softened.
Once cooked, transfer the roasted tomatoes to the saucepan and add the tomato purée and lemon zest. Cook until most of the liquid has evaporated and the mixture has thickened. Then add the chopped thyme and check the seasoning.
Now the pastry and filling are both ready, spread the tomatoes evenly over the pastry base, then dot the olive tapenade (or pesto) over the top.
To finish the tart, arrange sliced tomatoes evenly over the tart. Sprinkle with fresh thyme, sliced olives (if using) then drizzle with a little olive oil and balsamic glaze.
Bake for 30–40 minutes, until the pastry is golden and crisp. Remove from the oven and allow to cool slightly before serving. Sprinkle over some extra thyme and basil before serving for extra colour and flavour. Enjoy warm
Roasted Tomato & Olive Tart
Ingredients
- 320 g packet ready rolled shortcrust pastry (I used Jus Rol)
- 2 tbsp olive oil
- 500 g mixed tomatoes (halved)
- 1 medium onion (finely chopped )
- 2 garlic cloves (grated or finely chopped )
- 1 tbsp tomato pureé
- Salt and pepper (to taste)
- 1 lemon (zest of )
- 1 tbsp olive tapenade (or pesto as an alternative )
Topping
- 5 mixed tomatoes (I used a mix of beef and cherry tomatoes )
- 2 tsp fresh thyme and/or basil (chopped )
- olive oil (a drizzle)
- balsamic glaze (a drizzle )
- olives (a small handful, sliced (optional))
Instructions
- Preheat the oven to 180°C (fan 160°C).
- Place the halved tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, until softened.
- Roll out the pastry into a round pie/flan dish. Lightly prick the base with a fork, then line with baking parchment. Optionally add in some baking beans on top.
- Blind bake for 10 minutes, then remove the parchment and bake for a further 10 minutes, until lightly golden.
- Add the onion and garlic to a small saucepan with the olive oil and cook over a medium heat for a few minutes, until softened.
- Transfer the roasted tomatoes to the saucepan and add the tomato purée and lemon zest. Cook until most of the liquid has evaporated and the mixture has thickened. Add the chopped thyme and check the seasoning.
- Spread the tomato mixture evenly over the pastry base, then dot the olive tapenade (or pesto) over the top.
- Arrange the sliced tomatoes evenly over the tart. Sprinkle with fresh thyme, sliced olives (if using) then drizzle with a little olive oil and balsamic glaze.
- Bake for 30–40 minutes, until the pastry is golden and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Need ideas for summer meals?
- Sunshine Salad
- Vegan Greek Salad with Plant-Powered Feta
- Avocado and Walnut Panzanella
- BBQ Veggie Kebabs
- Spicy Black Bean Burger
Did you make this Roasted Tomato and Olive Tart recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
2 comments
Alina
I was a bit sceptical about this, but it is absolutely delicious!
Madeleine OliviaAuthor
So happy you enjoyed it!