Serving: 4 for lunch, 2 for dinner
The blend of briny olives and vibrant vegetables adds both a nostalgic and summery touch to the tart.
- 125g sun-dried tomatoes, drained and chopped
- 1½ tbsp capers in brine, drained
- 2 garlic cloves, peeled and chopped
- 165g kalamata olives, drained and pitted
- Extra-virgin olive oil
- 250g cherry tomatoes, halved
- 2 peppers (1 red, 1 yellow), deseeded and sliced into ¾cm-thick pieces
- 1 red onion, sliced into ½cm-thick rings
- ¼ tsp fine sea salt
- 1 x 320g pack of JusRol vegan puff pastry or equivalent brand
- Fresh basil leaves for garnishing
- Preparation: Begin by preheating your oven to 220C (200C fan)/425F/gas 7. Line a large baking tray with reusable baking paper.
- Tapenade Making: Use a blender to combine sun-dried tomatoes, capers, garlic, and 125g of the olives. Pour in two tablespoons of olive oil and blend to get a smooth paste. Depending on the consistency, consider adding another spoon of oil. Once ready, keep it aside.
- Vegetable Prep: In a mixing bowl, combine cherry tomatoes, peppers, onion, and the remaining olives. Season with salt and dress with three tablespoons of olive oil. Spread this mixture across your baking trays, ensuring it’s not too crowded. Bake these for approximately 15 minutes, till they slightly char and soften.
- Pastry Setup: Roll out the puff pastry onto another tray, retaining the given baking paper as a lining. Carve a slight border around the pastry about 1cm in width. Evenly spread your prepared tapenade over the pastry sheet, avoiding the border.
- Topping the Tart: Once the veggies have roasted, arrange them on the tapenade layer using a slotted spoon. Make sure to retain the roasting juices for later. Now, bake the tart for roughly 18-20 minutes. By the end of this, the pastry borders should have risen and taken on a golden hue.
- Garnishing: After letting the tart cool for about five minutes, sprinkle or tear basil leaves over its surface. To elevate its flavor, drizzle some of the vegetable roasting juices and perhaps some extra olive oil.
With this delightful combination of rich tapenade and fresh roasted vegetables, enjoy a slice of summer any time of the year. Perfect for a hearty lunch or a light dinner, this tart is bound to impress.