Mediterranean Tomato Tart - Heirloom Tomato Tapenade Tart
- felichiccuisine
- Jul 23
- 5 min read
Updated: Jul 29
Simple, rustic, and full of summer flavor.
Mediterranean Heirloom Tomato and Olive Tapenade Tart is a true summer delicacy. Inspired by sunny Mediterranean flavors, it pairs the natural sweetness of heirloom tomatoes with the rich, bold taste of olive tapenade, all baked on a flaky crust.
It’s a simple, effortless summer recipe that lets the fresh ingredients shine; where juicy tomatoes perfectly balance the intensity of the olive spread.
Finished with a drizzle of extra virgin olive oil and fresh basil leaves, the result is as beautiful to look at as it is delicious to eat
Why You’ll Love This Recipe:
Bold Mediterranean Flavors: The green olive tapenade, infused with anchovies, capers, and garlic, delivers a rich, salty, umami punch that perfectly complements the sweetness of heirloom tomatoes.
Visually Stunning: Heirloom tomatoes in shades of red, yellow, green, and purple make this tart a feast for the eyes as well as the palate.
Effortlessly Elegant: With a store-bought crust and a quick tapenade blend, this tart is easy to assemble yet looks impressively gourmet.
Versatile Serving Options: Serve it warm, room temperature, or even chilled – it’s delicious at any temperature.
Vegetarian-Friendly: Simply omit the anchovies to make this a meat-free delight.
What are Heirloom Tomatoes?
Heirloom tomatoes are a diverse group of tomato varieties that have been passed down through generations due to their exceptional flavor, vibrant colors, and unique shapes.
Unlike commercially grown hybrid tomatoes, heirlooms are open-pollinated, allowing them to retain their distinctive characteristics over time.
Varieties such as Brandywine, Cherokee Purple, Green Zebra, and Black Krim boast a range of colors from deep purple to bright yellow and striking green, each with its own distinct taste profile – from sweet and juicy to rich and smoky.
These tomatoes are celebrated not just for their incredible taste but also for their connection to heritage farming and sustainable agriculture.
What is Tapenade?
Tapenade is a flavorful Provençal condiment made from finely chopped olives, capers, anchovies, and olive oil, often enhanced with garlic, lemon juice, and herbs.
Originating from the south of France, it is named after the Provençal word for capers, “tapenas.” This rich, briny spread is typically served as an appetizer on crusty bread or crackers, but it can also be used to elevate pasta dishes, grilled meats, or roasted vegetables.
While the classic version uses black olives, variations with green olives or sun-dried tomatoes are equally popular, each bringing its own distinct depth of flavor.
Steps to Prepare Heirloom Tomato Tapenade Tart
Prepare the Crust:
✔ Preheat the oven to 175°C (350°F).
✔ Lightly flour a clean surface and unroll the shortcrust pastry.
✔ Gently press the pastry into a 23 cm (9-inch) flan tin, ensuring it fits snugly.
✔ Trim excess dough and prick the base with a fork to prevent air pockets.
✔ Optional: Blind bake the crust for 10 minutes using baking paper and pie weights for a crisper base.
Prepare the Tapenade:
✔ In a food processor, combine green olives, anchovies, capers, garlic, olive oil, and lemon juice.
✔ Pulse until smooth or slightly chunky, depending on your preferred texture.
Taste and adjust seasoning as needed (add more lemon juice, olive oil, or a pinch of salt).
Slice the Heirloom tomatoes
✔ Heirloom tomatoes can be quite juicy. After slicing, lay them on a paper towel and lightly sprinkle with salt to draw out excess moisture.
✔ This prevents a soggy tart crust.
Assemble the Tart:
✔ Spread the tapenade evenly over the tart base using an offset spatula.
✔ Arrange the heirloom tomato slices in a concentric pattern, slightly overlapping.
✔ Drizzle with olive oil and season with freshly ground black pepper.
Bake the Tart:
✔ Bake for 25-30 minutes or until the crust is golden brown and the tomatoes are tender and slightly wilted.
Cool and Garnish:
✔ Remove the tart from the oven and allow it to cool completely before slicing.
✔ Garnish with fresh basil leaves and an extra drizzle of olive oil before serving.
Tips for the Best Heirloom Tomato Tapenade Tart
Select Fresh, Juicy Tomatoes: Choose firm, ripe heirloom tomatoes with vibrant colors and minimal blemishes. Varieties like Brandywine, Cherokee Purple, and Green Zebra not only look gorgeous but also provide diverse flavors.
Pat Tomatoes Dry: Heirloom tomatoes can be quite juicy. After slicing, lay them on a paper towel and lightly sprinkle with salt to draw out excess moisture. This prevents a soggy tart crust.
Customize the Tapenade: If you’re not a fan of anchovies, you can substitute sun-dried tomatoes for a slightly sweeter, tangy alternative.
Blind Bake the Crust (Optional): For an even crisper base, blind bake the crust for 10 minutes before adding the tapenade and toppings.
Chill Before Slicing: Allow the tart to cool completely before slicing to prevent the filling from spilling out and to maintain its structure.
Serving Suggestions
Pair with a crisp, chilled white wine like Sauvignon Blanc or a light, citrusy rosé.
Serve alongside a simple arugula salad tossed with lemon vinaigrette for a complete meal.
Add a dollop of creamy ricotta or crumbled feta for extra creaminess.
Mediterranean Tomato Tart -
Heirloom Tomato Tapenade Tart
A Mediterranean Tomato Tart with heirloom tomatoes, olive tapenade, and flaky pastry. A simple summer recipe bursting with fresh flavours and colour.
Servings: 6 | Calories: 320 kcal per serving | Prep Time: 25 min | Cook Time: 25–30 min | Total Time: 50 min
Ingredients
For the Crust:
375g ready-rolled pie crust (shortcrust pastry)
For the Tapenade:
350g green olives, pitted
4 anchovy fillets in oil
2 tablespoons capers
2 garlic cloves, pressed or minced
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
For Topping:
Heirloom tomatoes: red, yellow and green (Brandywine, Cherokee Purple, Black Krim, Mortgage Lifter, Green Zebra, Jaffa etc.) - sliced
Extra-virgin olive oil for drizzling
Handful fresh basil leaves to decorate
Method
Preheat the oven to 175°C (350°F). Prepare a 23 cm (9-inch) tart pan, lightly greased or lined if needed.
Prepare the tapenade: Add the pitted green olives, anchovy fillets, capers, garlic, olive oil, and lemon juice to the bowl of a food processor. Pulse briefly until you obtain a smooth paste with a slightly rustic texture.
Roll out the shortcrust pastry on a lightly floured surface, then carefully transfer it to the tart pan. Press the pastry gently into the base and sides of the pan, then trim away any excess pastry from the edges.
Spread the tapenade evenly over the pastry base, creating a thin, even layer that covers the entire surface.
Arrange the garden tomato slices over the tapenade, slightly overlapping them in a circular or decorative pattern until the entire tart is covered. Drizzle the tomatoes with a little extra virgin olive oil and season with freshly ground black pepper, to taste.
Bake the tart for 25–30 minutes, until the pastry is golden around the edges and the tomatoes are slightly softened, with all the flavours beautifully combined.
Remove the tart from the oven and allow it to cool completely in the pan. This will help the filling set and make slicing easier.
Before serving, garnish with fresh basil leaves and, if desired, finish with an extra drizzle of extra virgin olive oil for added freshness.
Enjoy!
Notes |
1. Choose garden tomatoes that are fully ripe and flavourful for the most intense and natural taste.
2. Allow the tart to cool completely before slicing, so it keeps its beautiful shape and is easier to serve.
3. For the best flavour, add fresh basil only at the end, after baking, to preserve its freshness and delicate aroma.
Have you tried making this Heirloom Tomato Tapenade Tart? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
Comments