Olive Magazine
Tomato Tart Recipe with Olive Oil Pastry

Tomato tart with olive-oil pastry

Published: August 27, 2018 at 12:14 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

  • Vegetarian

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


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


  • 350g plain flour
  • 150ml olive oil


  • 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

Shallot Tarte Tatin Recipe

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