Tomato and mustard tart with black olives
Tomatoes and Dijon mustard on all-butter puff pastry, with black olives.
Active time20 min
Cooking25 min
Total45 min
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Ingredients
- 500 g tomatoes
- 20 ml olive oil
- 30 g Dijon mustard
- 80 g pitted black olives
- 1 roll of all-butter puff pastry
Preparation
Preheat the oven to 200 degrees Celsius. Wash the tomatoes, cut them into thin rounds and pat them dry. Unroll the pastry with its paper onto a baking tray and prick the centre with a fork.
500 g tomatoes1 roll of all-butter puff pastry- oven
- knife
- baking tray
- fork
Spread the mustard over the pastry, leaving a border of 2 centimetres. Arrange the tomatoes on top and pour over the oil. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the dish.
20 ml olive oil30 g Dijon mustard80 g pitted black olives- spoon
- knife
- chopping board
Bake for 25 minutes, until the underside and edges of the pastry are golden. Serve hot or warm.
- oven
Allergens
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration