DSCN0554This puff pastry tart is a light  lunch dish served with a salad.  It can also be served as a snack with drinks, red wine complements it very well.


375g packet of ready-rolled puff pastry

4 tablespoons tapenade

4 medium size tomatoes, thinly sliced

2 garlic cloves (or pickled garlic) thinly sliced

12 good quality black olives.  Pitted and cut in half

Small tin or jar of anchovy fillets

15 basil leaves, or 1 tablespoon fresh oregano or 1 tablespoon of fresh thyme

Extra-virgin olive oil to drizzle


1- Roll the pastry  and place on a baking dish.

2- Spread the base with tapenade.

3- Arrange the tomatoes (overlapping them), the garlic, olives, anchovy fillets and basil leaves on top. Drizzle with olive oil. Push up the edges to form a lip.

4- Bake at 180C for 20 minutes or until the pasty is golden.

5- Let it stand for 5 minutes and then cut and serve.


-Do not put any salt, the tapenade and anchovies are already very salty.

– Do not worry if the pastry looks a bit black, it is the tapenade’s colour when it is cooked.

– Change fresh basil for fresh oregano, or thyme.  You can also use dried herbs if fresh are not available.

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