Tomato, Mozzarella & Olive Tapenade Tart

By: Tanya Ohana @garlic.and.ganache

15 Mins mins

30 Mins mins

Milky

Milky

1/2 cup green olives, drained

1/2 cup black olives, drained

1 glove garlic

1/2 tsp thyme

4 tsp olive oil

1 tsp red wine vinegar

1/2 roll puff pastry

4 vine tomatoes / 1 cup cherry tomatoes, sliced

1/2 cup chopped mozzarella

1 small red onion, sliced

fresh basil to garnish (optional)

Preheat oven to 200ºC and line a tray with baking paper⁠.

In a food processor or with a hand blender, blitz the olives, garlic, thyme, olive oil and vinegar together to form the tapenade⁠.

Roll out the puff pastry on to the baking paper and score with a knife a 2cm border around the pastry, so its sort of looks like a picture frame⁠.

Spread the tapenade inside the border of the pastry and layer the tomatoes, mozzarella and onion over.⁠

Bake for 25-30 mins until sides of pastry turn golden.⁠ Remove from oven and serve warm⁠.

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Ingredients