Tapenade and Tomato Croûte

Croûte de tapenade et tomates

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

You can make this with the leftovers of pastry after making a tart. It is extremely quick and easy.


  • 125 g puff pastry (made with butter)
  • 90 g black olive tapenade
  • 250 g small plum tomatoes, cut in half across - if using large plum tomatoes cut lengthwise into 4 oval slices
  • 30 g anchovy fillets (1 small tin)
  • a sprinkling of olive oil


    Heat the oven to 200°C. Roll out the pastry and cut into a rough oval. Spread it with tapenade, leaving a margin all the way round the edge. Place the tomatoes in lines, lengthwise and almost touching, on top of the tapenade, or arrange them in any pattern you may prefer. Place the anchovy fillets in lines between the tomatoes. Sprinkle or brush with olive oil. Bake for 20–25 minutes. Allow it to cool for 5 minutes before serving. You can serve this beautiful looking dish en apéritif, or with a salad for a light summery lunch.