Roast Tomato, Olive and Goat’s Cheese Tart


Preparation info

  • Difficulty


  • Serves


Appears in



By Tal Smith

Published 2014

  • About

This tart makes a great starter for dinner parties because it can be prepared in advance and then baked when your guests arrive.


  • 400 g puff pastry
  • 20 cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 2 tbsp vegetable oil
  • 10 Calamata olives, pitted
  • 100 g goat’s cheese
  • 1 sprig fresh origanum, chopped
  • 1 egg, beaten
  • pinch of salt and freshly ground black pepper to taste
  • extra virgin olive oil
  • wild rocket for serving


Line a 24-cm tart tin with puff pastry and leave it to rest in the fridge until you are ready to bake it.

Preheat the oven to 180°C and roast the tomatoes with the olive oil and a pinch of salt and pepper until the tomatoes are soft and slightly brown.

In the meantime, slice the onion and fry it with the vegetable oil and a pinch of salt and pepper until the onions are golden brown and soft.

Once this is ready, take the prepared tart tin out the fridge, top it with the tomatoes, pitted Calamata olives, fried onions and slices of goat’s cheese. Sprinkle some origanum leaves and freshly ground black pepper over the vegetables. Lastly brush the pastry lightly with some beaten egg. Bake the tart in the oven for about 30 minutes until the pastry is golden and cooked through. Serve the tart warm with a drizzle of extra virgin olive oil and some fresh wild rocket.