Olive, Cherry Tomato And Basil Tart


Try this delicious Italian savoury tart as an shared appetiser the next time you entertain

Prep time:25 mins

Cook time:25 mins

Serves: 8


  • ¾ cup plain flour
  • ¾ cup self raising flour
  • 150g butter
  • ½ cup grated parmesan cheese
  • 4-5 tablespoons chilled water
  • ½ cup pitted black olives
  • 2 tablespoons Leggo’s Tomato Paste
  • 2 teaspoons olive oil
  • 1 punnet baby roma (or cherry) tomatoes, halved
  • 1 cup fresh basil leaves
  • Milk, for glazing
  • 8-10 cherry bocconcini cheese, halved


Step 1

Place the flours, butter and cheese in a food processor, process until mixture resembles breadcrumbs. Add water 1 tablespoon at a time until pastry is combined. Turn pastry onto a lightly floured surface and gently knead. Cover with plastic wrap and refrigerate while making tapenade.

Step 2

Place olives, Leggo’s Tomato Paste and oil in a food processor and process until smooth.

Step 3

Roll pastry out to a rectangle 35cm x 25cm and place on an oiled baking tray.

Step 4

Spread tapenade evenly over pastry to within 5cm of the edges. Sprinkle with half the basil and all the tomato halves. Roll edge of pastry in to meet tapenade and brush around edge with milk.

Step 5

Bake in a preheated oven at 200°C for 25 minutes or until golden. Remove from oven, dot with bocconcini cheese and rest for 5 minutes. Sprinkle with remaining basil and serve.

Tasty Tip!

Tapenade can be spread onto toasted Italian bread slices for a snack idea or as a dip.

Olive Cherry Tomato And Basil Tart
Average user rating:
  • 4

Featured in this recipe

  • Tomato Paste Sachets 200g

    Tomato Paste Sachets 200g

  • Tomato Paste Sachets 200g

    Tomato Paste Sachets 200g

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