This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Tomato tart with herb oil, tapenade and watercress and tarragon salad

Don't worry about the long list of ingredients - this wonderfully fresh tomato tart takes no time to make.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the relish

For the tart

  • 2 sheets ready-rolled puff pastry
  • 8 plum tomatoes, thickly sliced
  • 1 free-range egg, beaten with a pinch of salt

For the herb oil

For the tapenade


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the relish, heat the olive oil in a saucepan and gently fry the shallot and garlic. Season with black pepper, salt and ground cumin. Add the white wine vinegar and simmer until the volume of liquid has reduced a little. Add the tomatoes, cover with a lid and simmer for 45-50 minutes, or until you have a thick relish consistency.

  3. For the tart, line a flat baking sheet with baking parchment.

  4. Cut out four 16cm/6¼in rounds from the puff pastry sheets (use a 1 litre/1¾ pint pudding bowl as a guide). Mark a 15mm/¾in border in the pastry circles (use a 500ml/18fl oz bowl as a guide). Place the pastry on the prepared baking sheet and prick the centres with a fork.

  5. Spoon some of the cooked relish into the centre of the pastry circles. Arrange the slices of plum tomato on top and brush the border with beaten egg - making sure you don’t brush the cut edge as this will prevent the pastry rising. Bake in the oven for 20 minutes, until the pastry is risen and golden-brown.

  6. Meanwhile make the herb oil. In a pan, gently heat the garlic in the olive oil with the basil stalks and tarragon stalks. Remove from the heat after 10 minutes and season with salt and pepper.

  7. Place a small handful of the basil leaves, tarragon leaves and watercress leaves in a small food processor (reserve the rest for the salad). Pour over some boiling water to wilt the leaves. Drain the water from the food processor and blend the leaves to a paste. Pour in the herb-infused oil and blend again until smooth.

  8. Make a salad with the remaining watercress, basil and tarragon leaves. Season with salt.

  9. To make the tapenade, blend the olives, capers, anchovies, parsley, brandy and black pepper together in a small food processor. Loosen with a little olive oil and blend to make a paste.

  10. Serve the cooked tarts topped with a small quenelle of tapenade and some herb salad. Drizzle with the herb oil.

Recipe Tips

Try making smaller versions for an easy but impressive starter.

This recipe is from...