Tomato and tapenade tart | Matching Food & Wine
A lovely summery, yet simple Provençal tart to enjoy when tomatoes are at their best from Alex Jackson’ book Sardine. Perfect for weekend entertaining.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Rolling pin
- Spatula
- Measuring spoon
- Kitchen scale
- Pastry brush
- Serving platter
- Pepper mill
Ingredients
- 4 bull’s heart tomatoes
- 1 x 500-g/1lb 2-oz block of pre-rolled puff pastry
- A handful of small Italian plum tomatoes, red and yellow if possible
- Olive oil
- 1 bunch of basil
- Sea salt
- freshly ground black pepper
- 100g/3 1⁄2oz black olives, drained of any brine or oil and pitted
- 1⁄8 garlic clove, peeled and crushed to a fine paste
- 1⁄2 tsp picked thyme leaves
- 1 salted anchovy fillet, washed and patted dry
- 1 tsp salted capers, soaked well, washed and drained
- 1 tsp brandy
- 4 tsp olive oil
- 1 tsp red wine vinegar
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