Tomato and tapenade tart | Taste France Magazine

Ingredients

• x 4.00 bull’s heart tomatoes
• 8 small plum, red and yellow French Tomatoes
• x 1.00 pre-rolled puff pastry
• 1 bunch basil leaves, torn
• Vallée des Baux-de-Provence Olive Oil PDO
• Sea salt
• freshly ground black pepper
• 100 g Nyons Black Olives PDO
• 4 cloves Drôme White Garlic PGI
• 1/2 tsp picked thyme leaves
• x 1.00 salted anchovy fillet, washed and patted dry
• 1 tsp salted capers, soaked well, washed and drained
• 1 tsp brandy
• 4 tsp Vallée des Baux-de-Provence Olive Oil PDO
• 1 tsp red wine vinegar