Tomato tapenade tart with broccoli salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Tomato tapenade tart with broccoli salad
A speedy veggie tart for busy week nights
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
568Kcal
Fat
37gr
Saturates
12gr
Carbs
41gr
Sugars
9gr
Fibre
7gr
Protein
14gr
Salt
0.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 375g sheet ready rolled puff pastry
- 1 x 100g jar green olive tapenade with herbs
- 600g mixed tomatoes (we used mixed cherry tomatoes and large vine tomatoes), larger tomatoes sliced, smaller ones halved
- 11⁄2 tbsp olive oil
- 320g Tenderstem broccoli
- zest and juice of 1 lemon
- 30g toasted flaked almonds
- 100g 0% fat crème fraîche
- a handful of fresh basil leaves
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 with a baking tray in the oven. Unroll the pastry, keeping it on the paper, and roll out so it’s approximately 1cm larger all round. Score a 1cm border and prick the centre with a fork.
- Spread the tapenade over the pastry, keeping it inside the border, then cover the surface with the tomatoes. Drizzle over half the oil and season with black pepper. Slide the tart on to the heated baking tray (on its paper) and bake in the oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Meanwhile, blanch the broccoli for 3-4 minutes, or until tender. Drain and refresh in a cold water, then dress with the remaining oil, lemon zest, flaked almonds and seasoning.
- Whisk together the crème fraîche, lemon juice and seasoning. When the tart is baked, drizzle with the crème fraiche and scatter with the basil leaves. Serve the tart with the broccoli salad on the side.
