Tomato, Tapenade & Anchovy Tart

Tomato, Tapenade and Anchovy Tart served on baking parchment and topped with watercress
  • 2 servings
  • 30 minutes to prepare
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  • 200g ready made puff pastry
  • 8 marinated anchovy fillets
  • 3tbsp tapenade
  • 150g best of season mixed tomatoes, halved
  • 1/4 red onion, sliced and fried
  • Watercress to garnish
  • 1 egg, beaten


A super quick tomato tart, delicious made with best of the season tomatoes.

  1. Roll the puff pastry into a rectangle, approximately 25cm x 15cm and use a fork to prick lots of holes up and down the pastry, this will help air escape and create an even rise.
  2. Lay the pastry onto a baking sheet lined with baking paper. Brush the perimeter of the pastry rectangle with a little beaten egg and neatly fold over and press down each edge to create a border. Brush the border with beaten egg to glaze the pastry.
  3. Use a palate knife to evenly spread over the tapenade and top with the tomatoes and onions. Bake in the oven at 180C / 350F / Gas Mark 4 for 15-20 minutes.
  4. Remove from the oven and arrange the anchovies on top, allow to cool slightly before transferring to a serving dish and garnish with fresh watercress.