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Very Simple Tomato and Olive Tart With Basil Oil

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very quick and easy tart using ready made puff pastry. Easy to transport so good for picnics too.

Very quick and easy tart using ready made puff pastry. Easy to transport so good for picnics too.

Ingredients

Serves: 4

Metric Cups

For the Tart

  • 350 grams puff pastry (ready made)
  • 350 grams cherry tomatoes (halved)
  • 50 grams sundried tomatoes (halved)
  • 50 grams black olives (pitted and halved)
  • 25 grams parmesan cheese (grated)
  • salt
  • pepper

For the Basil Oil

  • 25 grams basil leaves
  • 150 millilitres extra virgin olive oil

For the Tart

  • 12 ounces puff pastry (ready made)
  • 12 ounces cherry tomatoes (halved)
  • 2 ounces sundried tomatoes (halved)
  • 2 ounces black olives (pitted and halved)
  • 1 ounce parmesan cheese (grated)
  • salt
  • pepper

For the Basil Oil

  • 1 ounce basil leaves
  • 5¼ fluid ounce extra virgin olive oil

Method

Very Simple Tomato and Olive Tart With Basil Oil is a community recipe submitted by tinaw007 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the basil oil, add the basil leaves and olive oil to a blender and a pinch of salt, blending until very smooth.
  • Strain through a fine sieve and keep in the fridge until needed.
  • Preheat oven to 220c
  • Roll out pastry to form a rectangle about 25x30cm and place onto a baking sheet, and prick the pastry all over.
  • Put the tomatoes, olives, 2 tbsp of basil oil salt and paper and mix lightly.
  • Spoon this mixture onto the pastry and bake in the oven for 13-15 minutes until risen and golden.
  • Remove from the oven and sprinkle with the parmesan.
  • To make the basil oil, add the basil leaves and olive oil to a blender and a pinch of salt, blending until very smooth.
  • Strain through a fine sieve and keep in the fridge until needed.
  • Preheat oven to 220c
  • Roll out pastry to form a rectangle about 25x30cm and place onto a baking sheet, and prick the pastry all over.
  • Put the tomatoes, olives, 2 tbsp of basil oil salt and paper and mix lightly.
  • Spoon this mixture onto the pastry and bake in the oven for 13-15 minutes until risen and golden.
  • Remove from the oven and sprinkle with the parmesan.
  • Tell us what you think