Tomato, Oregano and Black Olive Tart

Name: Tomato, Oregano and Black Olive Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 300 g/10½ oz readymade shortcrust pastry; 12 cherry tomatoes, halved; 16 black olives, pitted; 20 fresh oregano leaves; 4 eggs; 350 ml/12 fl oz/1½ cups double (heavy) cream; 100 g/3½ oz Parmesan, grated; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; rocket (arugula) leaves, to serve; rocket (arugula) leaves, to serve; rocket (arugula) leaves, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

300 g/10½ oz readymade shortcrust pastry
12 cherry tomatoes, halved

Europe
Spain
Pastry
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Line a 20cm/8in tart pan with the shortcrust pastry, cover with greaseproof (wax) paper and fill with baking beans (pie weights). then Bake for