Cherry tomato and tapenade tart recipe

Sweet cherry tomatoes, tapenade (black olive paste) and a sheet of ready rolled puff pastry are all you need to make this delicious cherry tomato & tapenade tart. It makes a colourful addition to any buffet party table, only takes 30 mins to make and is suitable for vegetarians. If you want to make individual tarts for a starter simply cut the pastry into squares, add the topping and bake. Served warm with a few rocket leaves piled on top and a drizzle of balsamic vinegar it really is very tasty. If you’re not keen on tapenade spread the pastry with basil pesto instead.

Ingredients

• 320g pack ready-rolled puff pastry
• 100g pot tapenade
• 350g cherry tomatoes on the vine
• 2tbsp olive oil

Method

1. Preheat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Line a baking sheet with baking paper. Unroll the sheet of puff pastry and place on the baking paper.
2. Spread the tapenade over the pastry leaving a 1cm border around the edge. Arrange the cherry tomatoes (leaving the stalks on a few) over the top of the tapenade. Drizzle the olive oil over the tomatoes and season with salt and freshly ground pepper.
3. Bake in the oven for 20 mins until the tomatoes have softened and the pastry is risen, golden and crisp. Serve warm or cold.