Tomato & Olive Tart

serves 4–6
Tomato & Olive Tart

Puff pastry, the flaky French dough, is available in sheets in the freezer section of most grocery stores. Choose a brand that is made with butter— ones made with vegetable shortening sorely lack flavor.

  • 1 sheet puff pastry, defrosted
  • Flour
  • 2–3 tomatoes, cored and sliced
  • 1/2 cup olives, pitted and halved lengthwise
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • Salt

Preheat the oven to 375°F. Line a large baking sheet with a piece of parchment paper and set aside. Roll the puff pastry out on a lightly floured surface into a 1/4 inch-thick rectangle the shape of the baking sheet. Transfer the sheet of puff pastry to the parchment paper–lined baking sheet. Using the tip of a paring knife, lightly score a border about 1/2 inch from the edge of the pastry. Prick the dough within the border all over with a fork to prevent it from puffing up too much during baking.

Arrange the tomatoes on the pastry in a single layer (do not crowd or overlap the tomatoes or the puff pastry will be soggy). Arrange the olives on top of the tomatoes. Drizzle the tart with olive oil and season with pepper.

Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, 30–40 minutes. Remove from oven, season with salt, and serve.

Pasta & Pizza