Tomato and Olive Tart

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Recipe by James Martin
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 400g can chopped tomatoes
  • 400g can cherry tomatoes, juice drained and reserved
  • 50g can black olives, drained and quartered
  • 100g log of veggie goat's cheese, cut into six slices
  • 375g puff pastry
  • 1 medium onion, thinly sliced
  • 1 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, thinly sliced
  • 2 tsp sugar
  • 2-3 tbsp vegetarian pesto
  • milk for glazing

Nutritional Information:

Calories: 670
Fat: 48.3gg

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6 and grease a baking tray.
  2. Heat the oil and butter and fry the onion until soft. Add the garlic and fry for one minute.
  3. Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
  4. Add the cherry tomatoes and olives, remove from the heat and leave to cool while you prepare the pastry.
  5. Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet. Score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
  6. Brush the outside edge of the pastry with a little milk. Spread the pesto over the pastry base and top with the tomato sauce and goat's cheese. Bake for 20 minutes until the pastry is well risen and the cheese is golden.
    7. http://www.cannedfood.co.uk
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Tomato and Olive Tart
  • Recipe by James Martin
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 400g can chopped tomatoes
  • 400g can cherry tomatoes, juice drained and reserved
  • 50g can black olives, drained and quartered
  • 100g log of veggie goat's cheese, cut into six slices
  • 375g puff pastry
  • 1 medium onion, thinly sliced
  • 1 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, thinly sliced
  • 2 tsp sugar
  • 2-3 tbsp vegetarian pesto
  • milk for glazing
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6 and grease a baking tray.
  2. Heat the oil and butter and fry the onion until soft. Add the garlic and fry for one minute.
  3. Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
  4. Add the cherry tomatoes and olives, remove from the heat and leave to cool while you prepare the pastry.
  5. Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet. Score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
  6. Brush the outside edge of the pastry with a little milk. Spread the pesto over the pastry base and top with the tomato sauce and goat's cheese. Bake for 20 minutes until the pastry is well risen and the cheese is golden.
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