Tomato Tart Recipe with Olive Oil Pastry

Tomato tart with olive-oil pastry

  • serves 6
  • Easy

Check out this vibrant tomato tart with moreish olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry. It cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky


Try this tomato tart, then check out more tomato recipes, such as our tomato soup, tomato pasta and tomato tarte tatin.



  • olive oil 3 tbsp
  • onions 2 large, halved and finely sliced
  • garlic 2 cloves, crushed
  • Dijon mustard 2 tbsp
  • gruyère 100g, grated
  • Grana Padano 50g, grated
  • cherry tomatoes 300g, halved (use a variety of colours, if you like)


  • plain flour 350g
  • olive oil 150ml


  • Step 1

    To make the pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tin. Trim the edge and chill while you make the filling.

  • Step 2

    Heat 3 tbsp olive oil in a large non-stick frying pan and add the onions and a good pinch of salt. Fry very gently for 20-30 minutes or until meltingly soft and golden. Add the garlic and cook for another couple of minutes. Cool and mix in the mustard and cheeses.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool.

  • Step 4

    Spread the cheesy onions over the base of the tart. Sit the tomatoes on top in a single layer, cut-side up, and season. Put the tart back in the oven for another 20-25 minutes or until the pastry is crisp and the tomatoes are slightly golden. Serve just-warm.

Check out more of our savoury tart recipes...

Shallot Tarte Tatin Recipe

Nutritional Information

  • Kcals 642
  • Fat 40g
  • Saturates 9.7g
  • Carbs 53.4g
  • Sugars 7.1g
  • Fibre 4.7g
  • Protein 14.9g
  • Salt 1.7g