Italian

Tomato and almond tart with green olive tapenade

Name: Tomato and almond tart with green olive tapenade
Yield: 4
Cuisine: /italian
Ingredients: 2 sheets shortcrust pastry (25cm x 25cm), partially thawed; 600g mixed cherry tomatoes, half halved; 1 tbs extra virgin olive oil; 1 tbs white balsamic vinegar; 225g butter, softened; 2 garlic cloves, crushed; 3 eggs; 100g ground almonds; 100g ground almonds ¾ cup (60g) parmesan, finely grated; 75g self-raising flour; ½ cup (60g) pitted green olives, roughly chopped; cup (40g) almonds, toasted; 1 tbs baby capers; 3 sprigs flat-leaf parsley leaves chopped, plus extra to serve; 3 sprigs basil leaves chopped, plus extra to serve

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by Silvia Colloca

Cook and author

Mar 10, 2019

“There’s so much flavour packed into a slender parcel here” - Silvia Colloca.

2 sheets shortcrust pastry (25cm x 25cm), partially thawed
600g mixed cherry tomatoes, half halved
1 tbs extra virgin olive oil
1 tbs white balsamic vinegar

Almond paste

225g butter, softened
2 garlic cloves, crushed
3 eggs
100g ground almonds
100g ground almonds ¾ cup (60g) parmesan, finely grated
75g self-raising flour

Green olive tapenade

½ cup (60g) pitted green olives, roughly chopped
cup (40g) almonds, toasted
1 tbs baby capers

To serve

3 sprigs flat-leaf parsley leaves chopped, plus extra to serve
3 sprigs basil leaves chopped, plus extra to serve

Method

1.

Preheat oven to 190°C. Line a 2.5cmdeep, 30cm by 22cm pan with baking paper. Line base and edges of pan with pastry overlapping slightly. Trim excess.
2.

For almond paste, beat butter and garlic for 2 minutes in an electric mixer. Add eggs one at a time, beating well after each addition. Add almond, parmesan and flour, season and beat to combine. Spread almond paste over base of tart.
3.

Place tomatoes, oil, vinegar and herbs in a bowl, season well and stir to combine. Spread mixture over almond paste. Bake for 40-45 minutes until base is set and tomatoes tender. Cool for 10 minutes.
4.

Meanwhile, for tapenade, combine all ingredients in a bowl and season. Dollop onto tart and scatter with extra herbs.